Italian Stuffed Peppers Pressure Cooker Recipe
Hearty and savory Italian stuffed bell peppers made quickly in a pressure cooker, filled with seasoned turkey, rice, and tangy tomato, topped with bubbling mozzarella.
Equipment
- 1 Skillet for sautéing
- 1 Baking dish to hold stuffed peppers
- 1 Foil for covering dish
Ingredients
Main ingredients
- 3 medium bell peppers red, yellow, or green
- 2 tablespoons olive oil for sautéing
- 1 medium yellow onion diced
- 1 pound ground turkey or ground chicken fresh is best
- 2 teaspoons Italian seasoning for flavor
- 1 teaspoon kosher salt for seasoning
- ¼ teaspoon ground black pepper for seasoning
- 1 14.5-ounce can diced tomatoes with juices
- 1 cup cooked brown rice about a third cup uncooked
- 1 cup shredded low-moisture mozzarella cheese split for mixing and topping
- ¼ cup grated parmesan cheese for finishing
- 1 tablespoon fresh basil or parsley for garnish
Instructions
Instructions
- Preheat oven to 375 degrees F. Prepare the bell peppers by cutting off the tops and removing seeds and membranes.
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add ground turkey or chicken to the skillet and cook for 7 to 10 minutes until no longer pink. Add Italian seasoning, salt, pepper, and diced tomatoes. Cook for another 5 minutes.
- Remove skillet from heat and stir in cooked brown rice and half of the mozzarella cheese.
- Stuff each prepared bell pepper with the turkey and rice mixture. Pack tightly.
- Place stuffed peppers upright in a baking dish. Top with remaining mozzarella cheese.
- Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
- Allow to cool slightly before serving. Garnish with fresh basil or parsley.
Notes
This meal is cozy and perfect for a weeknight, with easy cleanup and a boost of Italian flavors. Serve alongside a simple green salad for a complete meal.