Steam curls up from the valve and your stomach starts talking back. You caught yourself staring at the pressure cooker, kinda worried it might blow, but really you just feeling excited. It makes that hissing sound which means it working, and you know it gonna save you a bunch of time. The smell of that steam triggers your hunger, and you start thinking about what's for dinner. You realize with pressure cooking, you can have tender, juicy stuffed peppers in less time than ever before. No more standing over the stove for ages, heck, just toss everything in and let it do its thing.
The valve hisss, and tension in your shoulders eases. You watch that thing and you know, this is how you gonna make dinner tonight, fast and full of flavor. The steam carries all those spices and juices inside the peppers, making them tender but with some nice texture. You find yourself smiling because this method totally works real good. No mess, no fuss, just quick and tasty. And the best part? Your house smells like a Mexican food stand. That kinda thing, you sure as heck love.
So next time you craving comfort food, remember pressure cooker Mexican stuffed peppers. It's simple, it's fast, and man, they come out so good you kinda wanna do this all the time. So get ready, because your new favorite dinner is just a few minutes away. The steam will start to slow down, and you will know, that's your cue to open up and dive in.
Mexican Stuffed PeppersNagi in a Pressure Cooker
Equipment
- 1 Baking dish To fit the peppers
- 1 Large skillet
- 1 Oven Preheat to 180C/350F
Ingredients
Main ingredients
- 5 large capsicum / peppers about 12cm/4.5" tall
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 350 g ground beef lean
- 0.25 cup tomato paste
- 1.25 cups chicken broth/stock low sodium
- 0.5 cup long or medium grain rice uncooked
- 1 cup corn kernels
- 1 cup green onions finely sliced
- 1.5 cups mozzarella shredded
- 0.5 cup water
Mexican Spices
- 0.5 teaspoon cayenne pepper
- 1 tablespoon dried oregano
- 2 teaspoon cumin
- 2 teaspoon coriander
- 1.5 teaspoon onion powder
- 0.75 teaspoon salt
Instructions
Instructions
- Preheat oven to 180C/350F.
- Hollow Peppers: Using a small knife, cut around the top of the capsicum at downwards 45 degree angle. Remove top, empty seeds. If capsicum bottoms aren’t quite level, cut so they’ll sit flat. (Be careful to cut off as little as possible so you don" accidentally cut a hole in the bottom.) Place capsicums in a baking dish that will fit them snugly (Note 4)
- Filling: Heat oil in a large skillet over high heat, Add onion and garlic, cook for 2 minutes. Add beef and cook, breaking it up as you go, until it’s all changed from pink to brown. Add Spices, stir through. Then add Tomato paste and cook for 1 minute. Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low. Cook for 13 – 15 minutes until rice is JUST cooked – mixture should be fairly loose still at this stage, not thick and stodgy (see video). Stir in green onion.
- Spoon half the filling into the prepared capsicums. Top with half the cheese, then fill to top with remaining beef rice. Place capsicum lids back on, pour ½ cup water into the pan. Cover tightly with foil, bake 45 minutes. Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.
- Serve with sour cream and Guacamole! Quick Guac – Note 5.
