Instant Pot Ground Turkey Stuffed Peppers

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Step 1

Prepare peppers- Using a sharp paring knife, carefully cut around the tops of each pepper. Pull the lid off, pull out any strips of membrane (the white stuff), and dump out the seeds.

Step 2

stuffed pepper with the lid taken off

Step 3

Poke drainage holes- Using a toothpick, poke several holes in the bottom of the pepper. I suggest working the toothpick around a bit to make the holes a bit bigger. This helps extra liquids that come from the ground turkey and bell peppers drain out while they cook.

Step 4

poking a hole in a bell pepper with a toothpick

Step 5

Mix filling- In a medium-sized bowl, mix together the ground turkey, cooked and cooled rice, taco seasoning, salt, and 1 ¼ cups of shredded cheese.

Step 6

stuffed pepper filling in bowl with spatula

Step 7

Fill peppers- Use a spoon to press the mixture into the peppers. You will need to press it gently with the spoon.

Step 8

stuffed pepper (uncooked) on grey surface

Step 9

Prepare Instant Pot- In the stainless steel insert of your Instant Pot, add 1 cup of water. Place the trivet on top, then arrange the peppers on the trivet (depending on the size of your Instant Pot you may or may not be able to fit all your peppers. 6 quart fits 4; 8 quart fits 6). Sprinkle with reserved cheese.

Step 10

stuffed peppers in instant pot with cheese on top- uncooked

Step 11

Pressure cook- Place the lid on your Instant Pot and make sure the steam release handle is in the 'sealing' position. Pressure cook on high pressure for 12 minutes. When the cooking cycle completes, perform a quick pressure release: carefully move the steam release handle into the 'venting' position.

Step 12

instant pot with 12 minutes on timer

Step 13

Top with fresh tomatoes, green onions, or other suggested toppings.

Step 14

stuffed peppers in the instant pot

Step 15

1- I love using basmati, but you could swap for brown rice, a wild rice blend, or even quinoa. Generally rice triples when cooked, so ¾ cup uncooked should be sufficient.

Step 16

2- look for wide, straight bell peppers; since they can vary greatly in size, you may have enough filling for more or less than 6 peppers

Step 17

3- get creative by using aged cheddar, monterey jack, or jalapeno cheddar.

Step 18

Storage

Step 19

Cool completely, then store in an air tight container in the fridge for up to 4 days.

Step 20

Reheat

Step 21

Reheat in the microwave until steaming hot, and enjoy!

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