Turkey stuffed peppers with an Italian flair! Lean turkey and brown rice make it healthy. Your Instant Pot makes it quick and easy.
Not feeling the turkey? Substitute lean ground beef.
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Stuffed peppers are one of my favorite dishes. Especially in warm weather because they’re not too heavy.
And an Instant Pot is such a great way to cook them.
You don’t have to heat the oven and you don’t need to wait all day for the slow cooker.
You can use any color pepper you like or have on hand. I love the flavor of the red ones but green is usually a more budget-friendly option.
The turkey I use is 93% lean. You can also use 93% lean ground beef if you like.
Whatever you use, make sure it’s very lean. Since it doesn’t cook first, there’s no way to drain it and you don’t want a greasy filling!
Start by cutting the tops off of the peppers and removing the seeds. Then cut around the stem and chop that up.
Toss it in a big bowl and add the next 12 ingredients (only use 1 cup of the sauce right now, the rest goes on top later), up to and including the egg.
Don’t forget to get a picture of the egg going in. Definitely don’t do that.
And don’t let the long list of ingredients scare you, they’re all easy to find and there’s not a whole lot of prep work needed.
You’ll notice this recipe only uses 2 tablespoons of the tomato paste. Just freeze the rest in a small container and save it for your next batch of spaghetti sauce.
Make sure you use COOKED brown rice! Now, you don’t need to cook a batch of brown rice to make this recipe.
There are a couple of options, frozen and microwaveable bag. I like the frozen because I can take out what I want and keep the rest in the freezer. It doesn’t even need to thaw first. You can find it near the frozen veggies.
I’ve tried the microwave bag, too, and it’s pretty good. But I have to microwave it and let it cool to handle it. The frozen is much easier, IMO.
So…mix up the turkey mixture really well. Kind of like you would meatloaf.
Stuff each pepper with about a cup of filling. Don’t fill it too full because the rice will expand a little and the sauce will just run right off the top.
In fact, I like to make a dent in the top to hold the sauce better. A couple of tablespoons each does the trick.
Next, pour the water in the bottom of the pot.
You can use the rack that comes with your pot and put that in. Then put the stuffed peppers on top of the rack.
Or you can get this super awesome steamer basket, load your peppers into it, and place it in the pot.
Lock on the lid, make sure the vent is set to “Sealing”, press “Manual” and then “+” to set the time for 15 minutes.
When it’s done, just let it sit and vent naturally. Mine takes around 8 minutes. You’ll know it’s fully vented when the little valve drops down.
After it’s vented, remove the lid. Sprinkle a couple of tablespoons of mozzarella cheese on top of each pepper and replace the lid.
No need to set anything, we’re just letting the residual heat melt the cheese. It should only take a couple of minutes.
I like to serve these peppers with a simple salad and a piece of garlic bread doesn’t hurt either.
If you’re as big a fan of stuffed peppers as I am, try these Tex-Mex Stuffed Peppers next. It’s one of my very first recipes, so be nice!
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