Instant Pot Mexican Stuffed Bell Peppers with Chipotle Lime Sauce

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recipe by Marci Buttars

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Because the meat is cooked raw, a lot of juices will collect inside the pepper. Either drain into the pot after cooking or with a skewer, poke a hole in the bottom of the pepper before cooking.

Inspired by:

recipe updated Apr 30, 2020


  • Lime icon
    1 (100g)
  • Green onion icon
    Green onion
    2 (30g)
  • Jalapeño pepper icon
    Jalapeño pepper
    1 (14g)
  • Canned green chiles icon
    Canned green chiles
    411g (about 3 cups)
  • Avocado icon
    as needed
  • Tortilla chips icon
    Tortilla chips
    as needed
  • Light sour cream icon
    Light sour cream
    about ½ cup (115g)
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce
    1 tbsp (14g)
  • Garlic powder icon
    Garlic powder
    1.13 tsp (3g)
  • Lean ground turkey icon
    Lean ground turkey
    2 cups
  • Chili powder icon
    Chili powder
    2 tsp (5g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Kosher salt icon
    Kosher salt
    1 tsp (3g)
  • Whole wheat panko icon
    Whole wheat panko
    about ½ cup (120g)
  • Green bell pepper icon
    Green bell pepper
    4 (600g)
  • Water icon
    1 cup (240ml)
  • Pepper jack cheese icon
    Pepper jack cheese
    4 slices
  • Pico de gallo icon
    Pico de gallo
    as needed
  • Pickled jalapeno icon
    Pickled jalapeno
    as needed


  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Broiler
  • kCook icon Instant Pot
  • kCook icon Large mixing bowl
  • kCook icon Work surface
  • kCook icon Inner pot
  • kCook icon Rack
  • kCook icon Small bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Add light sour cream, chipotle peppers in adobo sauce, lime and garlic powder to a clean small bowl
  2. Whisk until combined
  3. Store in fridge until needed
  4. Add lean ground turkey, green onion, jalapeño pepper, chili powder, ground cumin, garlic powder, kosher salt and whole wheat panko to a clean large mixing bowl
  5. Mix until combined
  6. Place green bell pepper on a clean work surface
  7. Stuff mixture into peppers
  8. Add water to the inner pot
  9. Place a clean rack in the inner pot
  10. Arrange peppers on rack
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 15 min
  13. Natural release - 10 min
  14. Quick release
  15. Pre-heat broiler
  16. Transfer peppers to baking sheet
  17. Top with pepper jack cheese
  18. Broil until browned
  19. Serve
  20. Garnish with Canned Green Chiles, pico de gallo, avocado, pickled jalapeno and tortilla chips
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