Instant Pot Turkey Stuffed Bell Peppers are a simple, wholesome all-in-one meal. They’re super yummy and loaded with protein, complex carbs. Plus you even get a good dose of veggies in.
The flavor possibilities are endless, but stuffed peppers typically used some sort of ground meat. Tukey adds lean protein with very little fat.
Turkey also pairs well with the Italian flavors of marinara sauce, Mozzarella cheese, and dried herbs.
These are so quick and easy, they may become part of your regular dinner menu. Stuffed bell peppers are great for weeknight dinners and are ready in about 20 minutes total.
If that wasn’t enough, read on for even more reasons to try them.
Why You’ll Love These Stuffed Bell Peppers
- Using an Instant Pot makes them even easier by requiring only 12 minutes of cooking time.
- No need to pre-cook the meat. I learned this in Russia. Just mix with veggies, stuff into the peppers and cook. It creates a dense filling that’s bursting with flavor.
- Full of flavor and loaded with protein and other wholesome nutrients.
- Gluten-free, low carb, and even keto! I substituted traditional rice with cauliflower rice, which also cuts down on cooking time.
- Great for leftovers. Make extras and store them in the fridge. They are easily reheated and also freeze well.
Ingredients for Italian Stuffed Bell Peppers
- Bell peppers: Use a variety of colors such as red, orange, and green
- Ground turkey: Use this instead of ground beef for leaner bell peppers
- Yellow onion and garlic: Adds flavor to the meat
- Cauliflower rice: Substituted for rice to make these low-carb and add in extra veggies
- Italian seasoning: Various dried herbs that flavor the stuffed bell peppers
- Salt and pepper: Enhance the flavor of meats
- Marinara sauce: Adding a bit to the stuffing makes it moister. Also added to the tops as a garnish.
- Shredded mozzarella cheese: Sprinkle some on top of the stuffed peppers for extra yumminess
How to Make Stuffed Bell Peppers
- Cut stems from bell peppers and wash out seeds.
- Fill peppers with a mixture of ground turkey, onion, garlic, cauliflower rice, Italian seasoning, salt, pepper, and marina sauce.
- Place peppers onto the steaming rack inside of a pressure cooker. Add 1-cup of water to the bottom of the pot.
- Top peppers with additional marinara sauce and shredded cheese.
- Cook sealed on HIGH pressure for 12 minutes, let the pressure release, then serve.
Answers to Common Questions
Do I need to pre-cook the meat?
No need. Simply use raw meat and cook inside of the peppers in a pressure cooker.
What about the bell peppers and other veggies?
The bell peppers, cauliflower, onion, and garlic all cook at the same time as the meat. No pre-cooking or sauteeing needed.
How long to cook stuffed bell peppers in an Instant Pot?
Cook stuffed bell peppers on a steam rack sealed on HIGH pressure for 12 minutes.
How to store and serve leftovers?
Once cooled, store in a sealed container in the fridge for up to 4 days. Re-heat in the microwave or oven until warm.
Frozen stuffed bell peppers?
You can also freeze leftovers for longer storage. Wrap the cooled stuffed bell peppers in plastic wrap, place in a sealed container and freeze for up to 3 months. Defrost in the fridge before reheating.
More Turkey Recipes You Might Like
- Healthy Turkey Chili
- White Bean Turkey Chili
- Slow Cooker Turkey Marsala
- Greek Turkey Meatballs with Cucumber Mint Sauce
Love your Instant Pot? Then try making my Instant Pot Chile Verde Pork.
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Instant Pot Turkey Stuffed Bell Peppers
Ingredients
- 4 large bell peppers, various colors
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces riced cauliflower
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 16 ounces marinara sauce, divided
- ½ cup shredded mozzarella cheese
- Fresh parsley, as a garnish
Instructions
- Cut stems from bell peppers and wash out seeds. Set aside.
- In a large bowl, stir together ground turkey, onion, garlic, cauliflower rice, Italian seasoning, salt, pepper, and ½-cup of marina sauce until well combined.
- Stuff the turkey mixture into each of the bell peppers to fill. Place onto the steaming rack inside of a large Instant Pot or pressure cooker. Add 1-cup of water to the bottom of the pot.
- Top peppers with additional marinara sauce and shredded cheese.
- Cook sealed on HIGH pressure for 12 minutes. Let pressure release naturally for 10 minutes, or use a kitchen utensil and carefully release manually. Check for an internal temp of 165º F and top with fresh parsley before serving.
We love stuffed peppers. A great way for adding plenty of veggies.
What a perfect and delicious meal to try with IP. YUMMM. thanks for sharing
These look so pretty and so delicious at the same time. A perfect meal to be made in my IP for sure.
This was so delicious, I loved the turkey instead of beef much healthier.
So Good! Nice and light with turkey instead of beef or sausage. Can’t believe how fast I can get these made for dinner in the instant pot. Thank you