Prep: 15 min. Cook: 5 min. + releasing
Ingredients4 medium sweet red peppers1 can (15 ounces) black beans, rinsed and drained1 cup shredded pepper jack cheese3/4 cup salsa1 small onion, chopped1/2 cup frozen corn1/3 cup uncooked converted long grain rice1-1/4 teaspoons chili powder1/2 teaspoon ground cuminReduced-fat sour cream, optional
DirectionsPlace trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Set peppers on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. If desired, serve with sour cream.
1 stuffed pepper: 333 calories, 10g fat (5g saturated fat), 30mg cholesterol, 582mg sodium, 45g carbohydrate (8g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.
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