Instant Pot
Instant Pot Stuffed Peppers
Description
If there ever were a weeknight meal that could easily be packaged in a pretty bow, it’s Instant Pot Stuffed Peppers. Sweet, colorful bell peppers stuffed with a chili- and cumin-infused turkey filling (or chicken or beef) pack big Tex-Mex flavors. Add the fact that the meat cooks neatly inside the peppers, and now you have a true gift for every busy cook.
Ingredients
- 4 large bell peppers – any colors you like our favorites are red and green
- 1 pound ground turkey or ground chicken or lean ground beef
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper optional, if you like your peppers extra spicy
- 1 10-ounce can diced tomatoes and green chiles in their juices (such as Rotel)
- 1 4-ounce can diced green chiles in their juices
- 1 ½ cups cooked brown rice or cooked grain of choice, such as quinoa
- 1 ¼ cup shredded cheese – Monterey Jack pepper jack, cheddar, or similar cheese, divided (I used sharp cheddar)
- Cilantro salsa, non-fat plain Greek yogurt, or any of your favorite toppings (optional, for serving)
Directions
- Place the trivet in your Instant Pot. Pour in 1 cup water (if using a 6-quart model) or 1 ½ cups water (if using an 8-quart model).
- Cut off the tops of the peppers. With your fingers, gently pull out the seeds and membranes so that you have hollowed out pepper “shells.” If you are having trouble loosening the inner membranes of the peppers, use a dull butter knife to gently press them loose.
- Stand the peppers up in the Instant Pot, nestling them beside each other so that they stay upright.
- In a large mixing bowl, place the turkey. Sprinkle the chili powder, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper over the top.
