Mexican Stuffed Bell Peppers with Chipotle Lime Sauce
Servings Prep Time
4-6servings 10minutes
Cook Time
Servings Prep Time
4-6servings 10minutes
Cook Time
  • 1pound lean ground turkey
  • 14.5ounces mild green chilieschopped
  • 2 green onionsfinely chopped
  • 1 Jalapeno pepperseeded and diced
  • 1/2cup whole wheat pankoor other bread crumbs
  • 2teaspoons ground chili powder
  • 1teaspoon ground cumin
  • 1teaspoon garlic powder
  • 1teaspoon kosher salt
  • 4slices pepper jack cheese
  • 4 bell pepperstops, seeds, and membranes removed
For serving
  • Pico de Gallo
  • chopped avocado
  • pickled jalapenos
  • crushed tortilla chips
  • Chipotle Lime Sauce
Chipotle Lime Sauce
  • 1/2cup light sour cream
  • 1-2tablespoons chipotlein adobo sauce
  • 1 limezested and juiced
  • 1/8teaspoon garlic powder
  1. 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.
  2. 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.
  3. Add 1 cup of water to the pot of the pressure cooker and place trivet inside. Arrange peppers on the trivet. An 8 inch perforated pan also works well for this.
  4. 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.
  5. Preheat broiler. Place bell peppers on a sheet pan. Top with pepper jack cheese and broil until browned and bubbly.
  6. 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.