Servings: 6
Prep time: 20 min Cooking time: 17 min
Ingredients
6 bell peppers
1 Tbsp olive oil
1 shallot, diced, divided
1 pound ground turkey breast
1 tsp Italian seasoning
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp red pepper flakes
2 cups cooked brown rice or quinoa
14.5 oz diced fire-roasted tomatoes
1 Tbsp fresh parsley, chopped
1/3 cup mozzarella cheese, low sodium
1/2 tsp kosher salt
1/2 tsp black pepper
Directions
1. Cut off the tops of the peppers and remove the cores and seeds. Set aside.
2. Select the sauté setting on the Instant Pot. Add olive oil.
3. Once hot, add half of the shallot and sauté for 1 minute. Add the ground turkey, Italian seasoning, onion and garlic powder, and salt and pepper. Sauté for 5 minutes, stirring occasionally until the turkey is browned.
4. When finished cooking, press cancel and add cooked rice or quinoa. Mix until combined.
5. Stuff the bell peppers with the rice and turkey filling. Set aside.
6. Select the sauté setting on the Instant Pot. Add the remaining shallots and tomatoes. Bring to a simmer. Then, add parsley and stir. Cook for 1 minute.
7. When finished, press cancel. Place the stuffed peppers back into the tomato sauce and spoon sauce over the peppers.
8. Lock the lid and set the vent to sealing. Select pressure cook for 10 minutes.
9. Carefully quickly release the pressure or allow the Instant Pot to release naturally. Open the lid and sprinkle mozzarella cheese on top. Close the lid for a few minutes to melt the cheese.
10. Serve stuffed bell peppers with sauce and enjoy.
Notes:
Substitute ground chicken or Tempeh for turkey.
