4 bell peppers, tops, seeds, and membranes removed
For serving: pico de gallo, chopped avocado, pickled jalapenos, crushed tortilla chips, and Chipotle Lime Sauce
Chipotle Lime Sauce:
½ cup light sour cream
1–2 Tablespoons chipotle in adobo sauce
Zest of 1 lime
Juice of 1 lime
⅛ tsp garlic powder
For the chipotle lime sauce, in a small bowl, whisk to combine sour cream, chipotle in adobo sauce (just the sauce, not the peppers), zest and juice of 1 lime and garlic powder. Store in refrigerator until ready to use. Can be prepared up to 4 days in advance.
In a large bowl, combine the ground turkey, green chilies, green onions, jalapeno, bread crumbs, chili powder, cumin, garlic powder, and salt. Divide into 4 equal portions and fill prepared bell peppers.
Add 1 cup of water to the pressure cooker and place steam rack inside and arrange peppers on top. A round steam basket also works well for this.
Secure the lid and cook at high pressure for 15 minutes. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
Preheat broiler. Place bell peppers on a sheet pan. Top with pepper jack cheese and broil until browned and bubbly.
To serve: Pile on pico de gallo, chopped avocados, pickled jalapenos, and some crushed tortilla chips. Finally, drizzle with the Chipotle Lime Sauce. Enjoy!
Optional: Because the meat is cooked raw, a lot of juices will collect inside the pepper. I simply drained them into the pressure cooker before I plated them. An alternative method (that wouldn’t burn your fingers) would be to put a hole in the bottom of the pepper before cooking. I worried I’d lose some flavor and moisture from the meat, so I went ahead and burned my finger tips for the sake of a Mexican stuffed bell pepper flavor bomb!