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.
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.
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.
Fill peppers- Use a spoon to press the mixture into the peppers. You will need to press it gently with the spoon.
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.
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.
Top with fresh tomatoes, green onions, or other suggested toppings.