Mexican

Mexican stuffed pepper via pressure cooker is for Dinner.

Mexican stuffed pepper via pressure cooker takes 10 minutes to prepare.

Mexican stuffed pepper via pressure cooker takes 20 minutes to cook.

Mexican stuffed pepper via pressure cooker makes 1 servings.

The ingredients for Mexican stuffed pepper via pressure cooker are:

4.0 oz Turkey, Ground turkey, 93% lean
1.0 cup Tomatoes, red, ripe, canned, with green chilies
0.25 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
2.0 tsp Old El Paso Taco Seasoning
0.33 cup Great Value Brand Fancy Shredded Sharp Cheddar Cheese
1.0 cup, strips Green Peppers (bell peppers)

Here is how you make Mexican stuffed pepper via pressure cooker:

Cook meat until brown, drain grease. Empty can of Rotel tomatoes in skillet followed by water from the same can (fill the can full) put into the skillet. Add taco seasoning and quinoa and cook until fluid fully evaporates. Put filling into de-seeded peppers (with tops off). Put 1 cup of water in pressure cooker followed by the steam container filled with as many stuffed peppers you can fit (maybe 3-4). Cook on vegetable setting for 5-10 minutes. When pressure cooker is done, release steam from cooker. Open lid and place shredded cheese on each pepper. Put lid back on for a few minutes to melt cheese. Serve hot with a side salad! Enjoy!Serving Size: 1 stuffed pepperNumber of Servings: 1.0Recipe submitted by SparkPeople user LISAW_2017.

The nutritional information for Mexican stuffed pepper via pressure cooker is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 530.9

• Total Fat: 20.3 g
• Cholesterol: 110.0 mg
• Sodium: 1,795.1 mg
• Total Carbs: 52.8 g
• Dietary Fiber: 4.6 g
• Protein: 37.9 g

Mexican stuffed pepper via pressure cooker is Mexican cuisine.

The dietary needs meet for Mexican stuffed pepper via pressure cooker is Low Fat