We love stuffed peppers. They’re an easy lunch (or even dinner) option and are packed full of all sorts of delicious goodness. The best part of this recipe – it’s ready in almost no time at all thanks to the Instant Pot.
Prep time: 20 minutes
Cook time: 12 minutes
- 4 medium to large bell peppers
- 1/2 pound ground turkey
- 1 egg, lightly beaten
- 1/2 small onion
- 14 ounce can tomato sauce, divided
- 1 cup cooked brown rice
- 1 cup shredded cheddar cheese, divided
- 3 tablespoons plain breadcrumbs
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon dried basil
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried orgeano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Parsley, for serving
Place metal trivet in pot of Instant Pot. Pour 1 cup water into Instant Pot.
Cut tops off peppers. Remove seeds and membrane from inside of peppers. Set aside.
Combine ground turkey, egg, onion, 1/2 can tomato sauce, rice, 1 cup cheese, breadcrumbs, Worcestershire Sauce, basil, rosemary, oregano, thyme, garlic powder, paprika, salt and pepper in large bowl until all ingredients are well incorporated.
Divide filling equally into each bell pepper, ensuring not to pack filling too tightly.
Place bell peppers on trivet. Top with remaining tomato sauce then sprinkle with remaining cheese. Place lid on Instant Pot and lock into place, making sure the valve is set to seal. Cook on high pressure for 12 minutes.
Open the pressure release valve (quick release) once cook time is completed. Remove lid and check internal temperature has reached 165°F. If not fully cooked, return lid to Instant Pot and let sit for about 5 minutes, checking temperature again afterwards. Sprinkle with parsley prior to serving.
ORANGE & FIELD TIP: Be sure not to overfill your peppers otherwise they won’t cook evenly through.