Enchilada Stuffed Peppers

Easy vegetarian adjustment: add an extra can of black beans and omit the chicken. Any ground meat works in place of ground chicken.

Ingredients

4 large bell peppers (any color)

1 lb ground chicken

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

1 cup pepper jack, freshly shredded

1 (15 oz) can corn, drained (or 2 cups frozen mixed vegetables)

1 small onion, diced

1/2 cup diced tomatoes

1 (10 oz) can enchilada sauce

1 cup dry white wine or chicken broth

1 tsp ground cumin

1 garlic clove, minced

1 tsp kosher salt

1 tbsp olive oil

1 jalapeño, thinly sliced, for serving

Greek yogurt, for serving

Preparation

1. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.

2. Set the Instant Pot to Sauté on high. Add the oil and heat until shimmering. Add the ground chicken and cook, breaking it up with a wooden spoon, until browned and cooked through to 165°F, about 5 minutes. Do not overcook.

3. Transfer the chicken to a large bowl. Add the black beans, corn, cheese, tomatoes, onion, enchilada sauce, cumin, garlic, and salt and stir until evenly combined. Spoon the mixture generously into each bell pepper.

4. Place the steaming rack in the Instant Pot and pour in the wine or broth. Set the stuffed peppers upright on the rack and secure the lid. Set the valve to Sealing. Press Pressure Cook (or Manual), set to Low pressure, and cook for 15 minutes.

5. Once cooking is complete, carefully release the pressure. Serve the stuffed peppers topped with sliced jalapeño and a dollop of Greek yogurt.