Instant Pot Ground Turkey Stuffed Peppers

Instant Pot ground turkey stuffed peppers have 5 ingredients and are simple to prepare. They also work well for meal prep! So quick to cook up in the Instant Pot when you're ready.

The Instant Pot is my go-to appliance when I need to get dinner on the table quickly. From Instant Pot spaghetti and meat sauce to Instant Pot turkey chili, there are so many delicious options out there! These Instant Pot stuffed peppers are another easy dinner, and bonus- you can prep them ahead.

Filled with delicious TexMex flavor, these stuffed peppers require just 5 simple ingredients, and can be prepped ahead. Load them up with your favorite chili toppings: avocado, salsa, tortilla strips, fresh tomatoes and more. I think you're going to love these!

Recipe video

Watch the video below to see how I make Instant Pot stuffed peppers! You can find more of my recipe videos on my YouTube channel.

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Ingredient notes

• ground turkey- you can swap this for lean ground beef; and no- we don't need to cook it first
• taco seasoning- an easy way to add flavor to these stuffed peppers, you can make your own homemade seasoning for the best flavor!
• cooked rice- I used basmati rice for this recipe, but you can use your favorite rice- including brown rice! Quinoa would also be good here.
• cheese- I've used shredded mozzarella; monterey jack, aged cheddar, or jalapeno cheddar would all add new flavors to these peppers
• bell peppers- look for straight, wide peppers and avoid skinny ones. The filling fills at least 6 peppers (depends on the size of your peppers)

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Step by step directions

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1. Prepare peppers- Using a sharp paring knife, carefully cut around the tops of each pepper. Pull the lid off, pull out any strips of membrane (the white stuff), and dump out the seeds.

2. Poke drainage holes- Using a toothpick, poke several holes in the bottom of the pepper. I suggest working the toothpick around a bit to make the holes a bit bigger. This helps extra liquids that come from the ground turkey and bell peppers drain out while they cook.

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3. Mix filling- In a medium-sized bowl, mix together the ground turkey, cooked and cooled rice, taco seasoning, salt, and 1 ¼ cups of shredded cheese.

4. Fill peppers- Use a spoon to press the mixture into the peppers. You will need to press it gently with the spoon.

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5. Prepare Instant Pot- In the stainless steel insert of your Instant Pot, add 1 cup of water. Place the trivet on top, then arrange the peppers on the trivet (depending on the size of your Instant Pot you may or may not be able to fit all your peppers. 6 quart fits 4; 8 quart fits 6). Sprinkle with reserved cheese.

6. Pressure cook- Place the lid on your Instant Pot and make sure the steam release handle is in the 'sealing' position. Pressure cook on high pressure for 12 minutes. When the cooking cycle completes, perform a quick pressure release: carefully move the steam release handle into the 'venting' position.

When doing a quick pressure release- Be careful you keep your face, hands and arms away from the valve, and make sure your Instant Pot is not under a cabinet.

FAQ

Variations

• vegan- swap the turkey for a 2 cups of black beans, and use vegan cheese.
• low carb- Omit the rice, and reduce the taco seasoning by 1 tablespoon; you may only be able to fill 3-4 peppers. I wouldn't swap the rice for cauliflower rice, as it will overcook and become quite mushy
• greek- swap taco seasoning for ½ teaspoon oregano, ½ teaspoon salt, ½ cup crumbled feta cheese, ½ cup shredded cheese, 1 cup chopped spinach (top with ¾ cup shredded cheese still)
• quinoa- swap the cooked rice for an equal volume quinoa

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Storage & meal prep

Freezer Instant Pot meal

A freezer Instant Pot meal is assembled ahead and frozen (before cooking). You simply need to remember to thaw the meal, then on cook day, just place it into the Instant Pot and get cooking! Great to prepare for elderly family members or expectant mamas.

1. Arrange your stuffed peppers (not yet cooked) in a 9 x 13 inch pan and freeze until solid (4 hours).
2. Transfer to a deep meal prep container or freezer bag. Freeze for up to 3 months.
3. Thaw 48 hours before you intend to cook.
4. Cook as directed in the recipe card; peppers will be slightly softer after freeze/thawing.

Reheat meals

You can also cook these ahead, store in the fridge, and reheat as needed.

1. Cool completely, then store in an air tight container in the fridge for up to 4 days.
2. Reheat in the microwave until steaming hot, and enjoy!

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More Instant Pot dinners

• Instant Pot Chickpea Curry
• Instant Pot Vegetarian Chili
• Instant Pot Vegetable Beef Soup
• Instant Pot Honey Garlic Chicken Thighs
• Rustic Instant Pot Tuscan Chicken Stew