- 4 medium Sweet Red Peppers
- 1 can 15 oz Black Beans, rinsed, drained
- 1 cup Pepper Jack Cheese
- 3/4 cup Salsa
- 1 small Onion, chopped
- 1/2 cup Corn, frozen
- 1/3 cup uncooked Long Grain Rice
- 1-1/4 tsp Chili Powder
- 1/2 tsp ground Cumin
- Sour Cream (optional)
Place trivet insert and 1 cup water in the electric pressure cooker.
Cut and discard tops from peppers; remove seeds. In a large bowl mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. If desired, serve with sour cream.