Because of the chorizo, these Mexican Stuffed Peppers can be a little spicy. If heat isn’t something you enjoy, then just substitute additional pork sausage for the chorizo. You still won’t be short on flavor with this south-of-the-border treat.
• Hands-On Time: 10 minutes
• Cook Time: 20 minutes
1 Cut off the bell pepper tops as close to the tops as possible. Hollow out and discard seeds. Poke a few small holes in the bottom of the peppers to allow the fat drippings to drain.
2 In a medium bowl, combine remaining ingredients except for broth and cheese. Stuff equal amounts of mixture into each of the bell peppers.
3 Place trivet into the Instant Pot® and pour in the broth. Set the peppers upright on the trivet. Lock lid.
4 Press the Manual button and adjust time to 15 minutes. When the timer beeps, let the pressure release naturally until float valve drops and then unlock lid. Top each pepper with cheese, press Sauté button on Instant Pot®, press Adjust button and change temperature to Less, and simmer for 3 minutes until cheese melts.
5 Transfer peppers to a platter and serve warm.