Enchilada Stuffed Peppers

Inspiration: Cinco de Mayo

Easy vegetarian adjustment: throw in an additional can of black beans and omit the chicken. Easy carnivore adjustment: you can use any ground meat you would like, I prefer to use chicken.

Ingredients

4 bell peppers

1 lb ground chicken

1 (15 oz) can black beans, drained and rinsed

1 cup shredded pepper jack cheese

15 oz can of corn, drained, or 2 cups frozen mixed veggies

1 small onion, diced

1/2 cup diced tomatoes

1 (10 oz) can enchilada sauce

1 cup white wine

1 tsp cumin

1 tsp minced garlic

1 tsp salt

1 tbsp olive oil

1 jalapeno, sliced, for serving

Greek yogurt, for serving

Preparation

1. Cut off the tops of the bell peppers and hollow out the insides, discarding the seeds. Set aside.

2. Set Instant Pot to "Brown/Saute", and set the temperature to high. Add oil and allow to heat up. Brown your meat of choice for 5 minutes. Do not overcook.

3. Drain chicken and place in a large mixing bowl. Stir in black beans, corn, cheese, tomatoes, onion, enchilada sauce, cumin, garlic, and salt until evenly combined. Stuff mixture into each bell pepper.

4. Insert steaming rack into Instant Pot and pour in the wine. Place stuffed peppers on the rack and secure lid. Press "Beans/Chili", set pressure to low, and adjust time to 15 minutes. Make sure the valve is set to "closed".

5. Once cooking is complete and pressure has been released, serve with slices and jalapeno and Greek yogurt if desired.