Instructions

• First, you gotta cut the tops off those Anaheim peppers and scoop out the seeds. Take your time so they stay in one piece.
• Mix up that cream cheese, sharp cheddar, onions, sweet red peppers, jalapeno, garlic, salt, black pepper, chile powder, and hot sauce in a bowl till it’s all blended and creamy.
• Stuff each pepper with that flavorful cheese mix. Don’t be shy, pack 'em full cause that’s where the good stuff hides.
• Wrap each stuffed pepper with one slice of bacon. Sometimes you might wanna use a toothpick to keep everything tight and secure.
• Now, get your pressure cooker ready. Pour about a cup of water into the bottom and place a trivet or rack inside to keep the peppers from touching water.
• Arrange the peppers on the trivet so they’re standing up or laying flat but not overlapping much. Then lock that lid on tight and make sure the sealing ring is well seated.
• Set your pressure cooker on high pressure for about 10 minutes. You’ll hear the valve hiss once it hits pressure and see that nice pressure build.
• Once time’s up, let the pressure natural release for about 10 more minutes. That keeps the bacon and filling juicy and tender.
• Open the lid carefully after the steam cues stop, grab those peppers, and enjoy that crispy bacon wrapped around all that cheesy filling.