Instant Pot Stuffed Peppers

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  Bell Pepper
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  Ground Turkey, 99% Lean(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Chili powder(15g)
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  Cumin, Ground(5g)
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  Garlic powder(5g)
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  Onion powder(5g)
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  1/2 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Cayenne Pepper, Ground(1g)
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  Rotel, Diced Tomatoes & Green Chilies, Original

  Rotel diced tomatoes & green chilies. Original (not hot) unless you want spice.

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  Green Chiles, Canned, Diced
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  Rice, Brown, Long-Grain(360g)
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  Cheese, Monterey Jack, 2%(300g)
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  Cilantro, Fresh

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

Instructions

1. 1Cut the tops off the bell peppers and remove seeds and membranes using your fingers or a dull knife until hollowed out completely.
2. 2In a large bowl, combine the ground turkey, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add the Rotel tomatoes, canned green chiles, and brown rice. Stir gently with a fork until just combined without compacting the meat—spices should be evenly distributed.
3. 3Divide the filling evenly among the hollowed peppers, packing it down slightly and filling each to the top. Stand the peppers upright in a large pot or Dutch oven.
4. 4Add 1 cup water to the bottom of the pot (around the peppers, not inside them). Cover and bring to a boil over medium-high heat, then reduce to medium-low.
5. 5Cook covered for 18–22 minutes until the peppers are tender when pierced with a fork and the ground turkey reaches an internal temperature of 165°F.
6. 6Remove the lid carefully. Sprinkle the remaining Monterey Jack cheese evenly over the top of each pepper and replace the lid (unsealed) for 1–2 minutes until the cheese melts completely.
7. 7Using tongs, carefully lift each stuffed pepper onto serving plates, allowing excess liquid to drain back into the pot.
8. 8Divide evenly into 4 serving containers or plates, garnish with fresh cilantro, and serve hot.