Cut off the tops of the bell peppers and hollow them out. Discard seeds.
Press BROWN/SAUTE, set temperature to high, then press START/STOP.
Add oil to cooking pot and brown the beef for 5 minutes. Do not overcook. Press START/STOP
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 mixed. Stuff mixture into each bell pepper.
Insert steaming rack into cooking pot and then pour in wine. Place stuffed pepper onto rack. Secure the lid. Press BEANS/CHILI, set pressure to LWO and adjust time to 15 minutes.
Make sure the steam release vale is in the "Seal" position. Press START/STOP.
Once cooking is complete and the pressure is released, serve peppers with sour cream and jalapeno. Enjoy!