Ingredients
2cupsInstant Pot chicken taco chili*
2bell peppers,any color
6tbspshredded cheddar
cilantro or scallions,for garnish
avocado,optional
reduced-fat sour cream,optional
Preparation
Preheat oven to 400 degrees F.
Cut peppers in half lengthwise, removing seeds and stem.
Place peppers cut side up in an oven-proof dish.
Fill each pepper with ½ cup chili mixture, top each with 1½ tablespoons of cheese.
Pour about ¼ cup water or chicken broth on the bottom of the dish. Cover tightly with foil.
Bake for 40 to 45 minutes, or until the peppers become soft.
Top with cilantro or scallions and serve with sour cream or avocado if desired (optional).
