Saturday Share: Tex-Mex Stuffed Peppers

My mom always made the most delicious stuffed bell peppers. Unfortunately, Darling Hubby has never been a fan of stuffed peppers.

Then I found a recipe that appealed to him so I thought other bell pepper haters might like this too.

You can bake these in the oven or use a pressure cooker like an Instant Pot or other brand. I like using my Instant Pot because I'm sometimes short of time to get dinner on the table and a pressure cooker makes it easy.

Tex-Mex Stuffed Bell Peppers

4 large red bell peppers, any color will do, but we like red best
1 1/2 pounds of ground beef
2 cups shredded cheddar or Pepper Jack cheese
1 can of Green Giant Mexicorn, drained
1 small onion, chopped
1/2 cup diced tomatoes, fresh or canned
1 10-ounce can of Hatches Enchilada Sauce
1 cup of white wine
1 taspooon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon olive oil
1 cup sour cream

Tastes best. Hard to find

Cut off the tops of the peppers and remove all the seeds and membranes. Wash, pat dry, and set aside.

On your pressure cooker, use the Saute function. Add the oil and ground beef to the cooker. Brown the ground beef. When it's almost brown, toss in the onion to saute to the translucent state. Press Stop.

Drain the ground beef and and onion and place in a large bowl. Stir in the drained corn, cheese, tomatoes, enchilada sauce, cumin, garlic powder, and salt. Combine evenly. Stuff this mixture into each pepper.

Put the steaming rack in your pressure cooker and pour in the wine. Place the stuffed peppers on the rack. Place lid on and securely close. Use Beans/Chili setting with low pressure and set time for 15 minutes.

Always make sure the Steam Release Valve is in the Closed postion. Press Start.

When cooking has completed, and the pressure is release, transfer peppers to a serving platter and serve with a crock of sour cream.

If you have an stuffing mixture left, store in a container in the fridge and use in another recipe.

To Bake in Conventional Oven

Set oven for 350 degrees F. Place stuffed peppers on a rack in an oven-proof container. Pour wine into the bottom of the dish. Cover with foil. Bake for 30 minutes. Remove foil and bake another 15 to 20 minutes until cheese melted and gooey and peppers are soft.

Serve to rave reviews. Oh, white corn tortillas heated on a griddle or in the microwave or delicious with this.

Takeaway Truth

Try these stuffed peppers for something a little different.

They just may become a new family favorite.

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