Time: ~45 minutes
Complexity: Easy
Ingredients
- 1 cup water
- 4 bell peppers
- 1 cup cooked rice
- 0.5 lb lean ground turkey
- 1 egg
- 1 tsp garlic poweder
- 1/2 onion, diced
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp breadcrumbs
- 2 tsp italian seasoning
- 2 tsp paprika
- 2 tsp worcestershire sauce
- 1 cup shredded cheese (divided in half)
- 14 oz can tomato sauce
Directions
- Put cup of water into inner liner of pressure cooker, place trivet for peppers to sit on.
- Rinse the peppers and cut tops off. Deseed and remove membrane.
- Add cooked rice to mixing bowl
- Add ground turkey, and all other ingredients except for half of the tomato sauce and half the cheese to mixing bowl. Mix to combine with rice.
- Fill each pepper with enough meat mixture to come a little bit off the top of the pepper. Don’t pack them too tightly!
- Place stuffed peppers on trivet in pot.
- Pour remaining tomato sauce on top of peppers
- Close lid and put steam release knob to sealing position
- Press Pressure Cook/Manual button, select 9 minutes. High pressure.
- After cooking ends, vent and do a quick release of the pressure.
- When you can open the lid, check internal temperature for 165 degrees. If not, put lid back on and wait 2-5 minutes and check again.
- Sprinkle reserved cheese on top of each pepper and put lid back on to melt.
- Remove peppers with tongs and serve