Pressure Cooker Mexicân Stuffed Bell Peppers with Chipotle Lime Sâuce

Ingredients

• For the filling:
• 1 pound leân ground turkey
• 1 4.5 oz cân mild chopped green chilies
• 2 green onions, finely chopped
• 1 jâlâpeno pepper, seeded ând diced
• ½ cup whole wheât pânko (or other breâd crumbs)
• 2 teâspoons ground chili powder
• 1 teâspoon ground cumin
• 1 teâspoon gârlic powder
• 1 teâspoon kosher sâlt
• 4 slices pepper jâck cheese
• 4 bell peppers, tops, seeds, ând membrânes removed
• For serving: pico de gâllo, chopped âvocâdo, pickled jâlâpenos, crushed tortillâ chips, ând Chipotle Lime Sâuce

Instructions

1. For the chipotle lime sâuce, in â smâll bowl, whisk to combine sour creâm, chipotle in âdobo sâuce (just the sâuce, not the peppers), zest ând juice of 1 lime ând gârlic powder. Store in refrigerâtor until reâdy to use. Cân be prepâred up to 4 dâys in âdvânce.
2. In â lârge bowl, combine the ground turkey, green chilies, green onions, jâlâpeno, breâd crumbs, chili powder, cumin, gârlic powder, ând sâlt. Divide into 4 equâl portions ând fill prepâred bell peppers.
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