Don’t have an Instant Pot? No worries! Make this recipe in your Dutch oven instead. Preheat the oven to 350°F, make the peppers as instructed, then place in your Dutch oven with 1/2 to 1 cup water (depending on size of Dutch oven). Cover and bake until cooked through, about 45 to 50 minutes.
Gina Homolka is the founder of skinnytaste.com and @skinnytaste.
Ingredients
- 4 large multicolored bell peppers, tops cut off and chopped, peppers hollowed and seeded
- 1 pound 93% lean ground turkey
- 3/4 cup cooked brown rice [I love Trader Joe’s frozen brown rice]
- 1/3 cup seasoned breadcrumbs
- 3/4 cup reduced-sodium marinara sauce, divided
- 1/4 cup minced onion
- 1 ounce grated Parmesan cheese (about 1/4 cup)
- 3 tablespoons chopped parsley
- 2 teaspoons tomato paste
- 1/4 teaspoon kosher salt
- Black pepper to taste
- 1 large egg, beaten
- 1 garlic clove, minced
- 1/2 cup water
- 1 ounce shredded mozzarella cheese (about 1/4 cup)
Nutritional Information
- Calories 399
- Fat 16g
- Satfat 5g
- Unsat 10g
- Protein 35g
- Carbohydrates 31g
- Fiber 6g
- Sugars 10g
- Added sugars 0g
- Sodium 648mg
- Calcium 25% DV
- Potassium 14% DV
How to Make It
Step 1
Combine chopped pepper tops with ground turkey, cooked brown rice, breadcrumbs, 1/4 cup marinara sauce, onion, Parmesan cheese, parsley, tomato paste, salt, black pepper, egg, and garlic. Mix thoroughly.Step 2
Stuff about 1 cup ground turkey mixture into each pepper. Pour 1/2 cup water into bottom of Instant Pot. Place a rack in the pot; stand stuffed peppers upright on the rack. Cover each pepper top with 2 tablespoons marinara sauce. Cover and cook on high pressure 15 minutes; natural release. Open the lid, top with mozzarella cheese, and cover until cheese melts, about 2 minutes.
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CookL: CG
