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Pressure Cooker Turkey-Stuffed Peppers

« Back to Academy

Pressure Cooker Turkey-Stuffed Peppers

« Back to Academy

Pressure Cooker Turkey-Stuffed Peppers

Yields 4 MetPro Servings Total (1 serving = 1 stuffed bell pepper)
MetPro Notes: Good option for those on higher phases (885+) with 3 meal carbs at dinner

MetPro Serving Breakdown:

Meal Carbs = 1
Veggie Carb = 2
Protein = 2
Fat = .5


  • 4 Large Bell Peppers (any color), tops cut off & chopped, peppers hollowed out & seeded
  • 1lb Lean Ground Turkey
  • 1 ⅓ cup Cooked Brown Rice or Quinoa
  • 1 cup Marinara Sauce (less than 40 cal per ¼ cup)
  • 1 Yellow Onion, minced
  • 1 Large Egg, beaten
  • 4 oz Jack Cheese
  • 3 Tbs Parsley, chopped
  • 2 Tsp Tomato Paste
  • 1 Garlic Clove, minced
  • Salt & Pepper to taste
  • ½ cup Water


1.) Combine chopped pepper tops with the ground turkey, cooked brown rice, ¼ cup marinara sauce, onion, parsley, tomato paste, salt, pepper, egg, and garlic. Mix thoroughly.
2.) Stuff each pepper with about ¼ of the ground turkey mixture.
3.) Pour ½ cup water into the bottom of the Instant Pot. Place a rack in the pot.
4.) Stand the stuffed peppers upright on the rack.
5.) Cover each pepper with ¼ of the remaining marinara sauce.
6.) Cover and cook on high pressure 15 minutes, natural release.
7.) Open the lid, top each with 1 oz jack cheese and cover until the cheese melts, about 2 minutes.

Category: Recipes

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