1/2 teaspoon seeded and finely chopped red chili pepper
1/4 teaspoon minced garlic
1/4 pound lean ground beef (90% lean)
1/4 cup shredded Mexican cheese blend
Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker.
Cut and discard tops from peppers; remove seeds. In a small bowl, combine egg, chips, salsa, onion, cilantro, cumin, chili pepper and garlic. Crumble beef over mixture and mix well; spoon into peppers. Set peppers on trivet.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Let pressure release naturally. Sprinkle peppers with cheese. Serve with sour cream and, if desired, additional salsa.