Instant Pot Instructions:

1. In a medium pan over medium heat brown the ground beef and drain any excess grease. Stir in the taco seasoning to taste (I used 1 Tbsp). Stir in the cheese, picante sauce and sour cream. Set aside.
2. Remove the tops and cores of the peppers. 
3. Spoon equal amount of the meat filling into the peppers. 
4. Pour 1 ½ cups water into bottom of Instant Pot. Place a trivet in the bottom of the pot. Add the peppers in one layer on top of the trivet.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up move valve to venting and remove the lid.
6. Carefully remove the peppers and place them on a plate. Top with tomatoes, sour cream and cilantro. Serve and enjoy!

Slow Cooker Instructions:

1. In a medium pan over medium heat brown the ground beef and drain any excess grease. Stir in the taco seasoning to taste (I used 1 Tbsp). Stir in the cheese, picante sauce and sour cream. Set aside.
2. Remove the tops and cores of the peppers. 
3. Spoon equal amount of the meat filling into the peppers. 
4. Pour ½ cup water into bottom of slow cooker. Add the peppers in one layer into the bottom of the slow cooker in the water.
5. Cover and cook on low for 4-6 hours or on high for 2-3 hours. 
6. Carefully remove the peppers and place them on a plate. Top with tomatoes, sour cream and cilantro. Serve and enjoy!