Stuffed Peppers

• 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.

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