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Chicken Cordon Bleu
Mexican Stuffed Bell Peppers with Chipotle Lime Sauce
| By : |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 pound lean ground turkey
- 14.5 ounces mild green chilies chopped
- 2 green onions finely chopped
- 1 Jalapeno pepper seeded and diced
- 1/2 cup whole wheat panko or other bread crumbs
- 2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 4 slices pepper jack cheese
- 4 bell peppers tops, seeds, and membranes removed
For serving
- Pico de Gallo
- chopped avocado
- pickled jalapenos
- crushed tortilla chips
- Chipotle Lime Sauce
Chipotle Lime Sauce
- 1/2 cup light sour cream
- 1-2 tablespoons chipotle in adobo sauce
- 1 lime zested and juiced
- 1/8 teaspoon garlic powder
Ingredients
For serving
Chipotle Lime Sauce
|
Instructions
- 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 pieces and stuff into prepared bell peppers.
- Add
1 cup of water to the pot of the pressure cooker and place trivet inside. Arrange peppers on the trivet. An8 inch perforated pan also works well for this. - Secure the lid and turn pressure release knob to a sealed position. 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 (or drowned) it in the Chipotle Lime Sauce.
Recipe Notes
Because the meat is cooked raw, a lot of juices will collect inside the pepper. Either drain into the pot after cooking or with a skewer, poke a hole in the bottom of the pepper before cooking.
Marci is the mother of one sweet little girl and two high energy twin boys. She’s married to her motorcycle dream man and together they are raising their family in a small town in Utah. She obtained a Masters Degree in Nursing from Graceland University and currently works as a Family Nurse Practitioner with an emphasis in pediatrics. She has a passion for health and wellness and enjoys teaching these skills to others. She also has a great excitement for cooking and enjoys experimenting with a variety of ingredients and ethnic foods. She is thrilled to be sharing these recipes in her first cookbook and alongside her sister Cami on “TIDBITS”. Other hobbies include motorcycle adventures with her husband, running, arts and crafts with her children, and gardening.
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Very easy meal, delicoius too!
I did 15 minutes high pressure and 5 minutes NPR, and the peppers were overcooked and soggy. I think ill do 8 high pressure and 5 NPR next time.
Loved this recipe, my husband did as well. It’s tasty, quick & very simple. I don’t do well with real spicy food so I only used 1/2 a jalepeno & left off the chipotle sour cream. I topped them with homemade guacamole. The only negative about the recipe is it only makes 4! I did have about 2 tbsp of meat mixture left over.
Looking forward to making these again!
Easy and good recipe – I omitted half of the green peppers because it seemed like a lot of peppers, along with the whole jalapeno. Next time, I may add black beans and corn to break up the density of the meat. It comes out like a very dense meatloaf, perhaps thats where the extra peppers couldve helped break it up… but I thought the amount of peppers I used was perfect. Great tip about poking the bottom of the pepper before/after cooking to drain fluid. Chipolte sauce pairs realy well with it.
Nice easy recipe as it is, though i may play around with it more next time. But I will definitely make again.
My first instant pot recipe and will become a go to in the future. These were quite spicy and we loved every bite. Our favorite part was the sauce, which we will be using to top many other recipes as well. Delicious!
Have made it twicd now!
This was really good! I did 10 minutes under pressure, and 5 minutes NPR, and the peppers were still really soft. As one commenter said, I may reduce it to 8 minutes under pressure with 5 minutes NPR.
my teenage boy usually is very noncommittal about meals, always says thank you. This meal he said that I really outdid myself. awesome recipe
I read the other comments and reduced the cook time to 9 minutes with 4 minute natural release and the peppers were still so overcooked they could not be picked up to serve. Poorly written recipe.
Very tasty but the peppers were much too soft for my liking.
I didnt make this recipe; i bought already stuffed bell peppers from my grocer (Publix). I too have struggled with finding the right cook time so the peppers arent too soft. On my third attemp to cook stuffed peppers in my IP mini I did 8 mins then 5 mins slow release. I then put cheese on top, put the lid back on for a few mins to melt then served over rice.
My peppers were pretty large but this was my most successful attemt yet; peppers were not overly mushy. Success!
Substituted vegan crumbles, didn’t use bread crumbs, and cooked for ten minutes. Was so good!!
Made with ground beef, eliminated the jalapeno pepper. Very good!!
Cooked 8 minutes with 10 NPR, peppers were perfect tenderness, not overly soft. Chipotle lime sauce is so good, I’m going to use the recipe for other dishes.
Easy to make ,the stuffed bell pepper was actually quite tasty. The cream sauce was intensely tart so it offered no contrast to the Bell pepper, akin To putting applesauce on an apple pie; instead of ice cream. I made a new batch of sour cream sauce using just 2 teaspoons of chipotle sauce, 1 teaspoon of lime juice, and a sprinkle of garlic powder. I served the stuffed Bellpepper with basmati rice as a side which brought it together as a very flavorful meal .
I made this with cooked rice, shredded chicken, black beans, taco seasoning, and mexican shredded cheese. The peppers were way too cooked after 15 minutes. I should have read the reviews first. This was my first ever instant pot recipe with my brand new machine. I’m looking forward to trying more things!