Stuffed Peppers

Ingredients

• 6 bell peppers, tops cut off and seeds removed
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper
• 1 cup water

Instructions

1. Mix rice, black beans, corn, salsa, half the cheese, cumin, chili powder, salt, and pepper in a bowl.
2. Stuff each pepper with the filling.
3. Pour water into the pot and place the trivet inside.
4. Stand peppers upright on the trivet.
5. Pressure cook on high for 5 minutes.
6. Quick release.
7. Top peppers with remaining cheese, close the lid, and let sit for 2 minutes to melt.

Notes

Use any grain you like; quinoa or couscous works well too.