INSTANT POT Stuffed Green Peppers

·        4 Medium Bell Peppers

·        1 Small Onion

·        1 pound turkey

·        2 cups Cooked Rice (adjust amount if desired)

·        1½ tbsp Oregano

·        ½ tsp Sea Salt

·        ¼ tsp Black Pepper

·        2 Garlic Cloves (minced)

·        ¼ c. bread crumbs or stuffing mix

·        1 can Rotel mild

optional -1/2 cup of Prego chunky Spaghetti Sauce

shredded cheese as a topping after they cook.

Instructions

1. Rinse the peppers. Cut off the top parts and remove all the membranes and seeds.
2. In a bowl, combine together finely chopped onion, ground beef, cooked rice, oregano, salt, pepper, minced garlic, breadcrumbs and 1 can of mild Rotel. You can also add some spaghetti sauce to make it thicker and richer.
   Mix well using your hand or spoon.
3. Pack each pepper with the mixture.
4. Add 1 cup water to the Instant Pot. Insert the steam rack and place the stuffed peppers onto it.
5. Lock the lid. Turn the steam release to SEALING and press MANUAL. Adjust the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the lid.
6. Let the peppers cool down slightly before serving.

Recipe Notes

1. This recipe was made in a 6-quart Instant Pot. The cooking time does not include time needed for the pot to come to the pressure and release its pressure.
2. If using large peppers you might need to adjust the cooking time slightly to make sure they are tender and the meat is cooked through.
3. I used a three pack of peppers and use the rest of the meat in ramekins to make mini meatloaf.
4. Top with shredded cheese or catsup. I prefer Prego spaghetti sauce. 
5. The meat to rice ratio can be adjusted to your liking.

This is one of my favorites. So tender and moist.