Mexican Stuffed Bell Peppers with Chipotle Lime Sauce

For a unique spin on stuffed bell peppers, we’re bringing you these easy Mexican Stuffed Bell Peppers with Chipotle Lime Sauce, made in less than 40 minutes total in the pressure cooker.


– Onions – Jalapeno pepper – Whole wheat panko  – Chili powder – Cumin


For the chipotle lime sauce, in a small bowl, whisk to combine sour cream, chipotle in adobo sauce, zest and juice of 1 lime and garlic powder. Store in refrigerator until ready to use.


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.

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