INSTANT POT MEXICAN STUFFED BELL PEPPERS ENJOY DAN:

           INSTANT POT MEXICAN STUFFED BELL PEPPERS by CHEF DAN

Serves 4

1-cup water for PRESSURE COOKER

PEPPERS:

4- large multi-color bell peppers, tops cut off & chopped peppers hallowed & seeded, add to mixing bowl

3/4-cup Jasmine rice

1-pound 93 % lean ground turkey

1-egg, beaten

1/3-cup Panko

2-teaspoons garlic powder, marjoram and paprika

1-teaspons EACH onion powder, marjoram leaves, and smoked paprika

2-teaspoons creole seasoning

1/2-teaspoon salt & pepper

1-1/2-oregano

1-tablespoon EACH oregano, cumin powder, & Chile powder

1/4-teaspooon chipotle powder

1-(3OZ) can green chilis, diced

1-(10-OZ) can enchilada sauce

1-cup shredded mozzarella cheese

DIRECTIONS:

1.   Place the cup of water in the PRESSURE COOKER.

2.   Add rice to the mixing bowl.

3.   Add ground turkey and remaining ingredients.

4.   Mix thoroughly to combine with rice & turkey.

5.   Fill each pepper with enough of the turkey mixture to come a little bit above pepper, except cheese.

6.   Place stuffed peppers on a trivet in the I. P.

7.   Put the lid on and close pressure value.

8.    They will be setting above the water.

9.   Press the PRESSURE COOKER button on high for 20 minutes.

10  When done let I. P. natural release for 10 minutes.

11  Check internal temperature should read 165 F.

12  If not fully cook put back in & Pressure Cook 5 more minutes.

13  Remove peppers and top with Mozzarella cheese, salsa and cilantro.

ENJOY DAN:                                                              DAMN DELICIOUS!!