Pressure Cooker Cajun-Spiced Stuffed Peppers

Directions

Cut off the tops of the bell peppers and discard . Use your hands to remove any seeds and white membranes so the peppers are clean and ready for stuffing.

In a mixing bowl, combine the beef, corn, rice, red onion, and seasonings. Use your hands to mix everything together well, and then spoon the filling into the peppers, packing it in firmly. As you stuff the peppers, place them next to each other in the cake pan, sitting upright like cups.

Pour a cup of water into the inner pot of a 6-quart electric pressure cooker. Use the wire metal trivet to lower the cake pan into the pot. It should be resting on top of the trivet, a little bit above the water. Secure the lid on the pressure cooker and make sure the lid is set to its “Sealing” position. Select the “Manual” or “Pressure Cook” setting, and set the time to 15 minutes at high pressure. The pot will take about 10 minutes to come up to pressure, and then the cooking time will begin.

When the cooking program ends, perform a quick pressure release by moving the pressure vent to its “Venting” position. When the pressure has fully released, open the pot and sprinkle the peppers with the cheese and chopped fresh herbs.

Wearing a pair of heatproof mitts, lift the trivet with the cake pan out of the pot. Don’t worry if some liquid has settled in the cake pan. Use a pair of serving spoons to remove the peppers from the pan and transfer to individual plates. Serve hot.

These stuffed peppers are best served right away, or cooled and reheated later in the microwave. Do not keep warm on the pressure cookers Warm setting or by covering the cooked peppers with foil, since this causes the peppers to overcook and split when served.