Step 1 Cut off the tops of the capsicums and hollow out the insides, discarding the seeds. Set aside.
Step 2 Press BROWN/SAUTÉ, set temperature to HIGH, and then press START/STOP. Add oil to cooking pot and brown the beef for about 5 minutes. Do not overcook. Press START/STOP.
Step 3 Drain beef and place in a large mixing bowl. Stir in black beans, corn, cheese, tomatoes, onion, enchilada sauce, cumin, garlic powder and salt until evenly combined. Stuff mixture into each capsicum.
Step 4 Insert steaming rack into the cooking pot and then pour in wine. Place stuffed capsicums onto rack. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press BEANS/CHILI, set pressure to LOW, and adjust time to 15 minutes. Press START/STOP. Once cooking has completed, and the pressure is released, serve with sour cream and jalapeño, if desired.
