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If you don’t have the Instant Pot yet, conciser to get one to save time and have clean, no ‘smelly’ cooking.

Ingredients:

• 8–9 large bell peppers
• 2 lbs ground turkey
• 1 cup quinoa, uncooked, or pre-cooked rice
• 1 large onion, chopped
• 1 large carrot shredded
• 2 tbsp soy sauce
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• 1 tsp basil, dried
• 1 tsp salt
• Ground black pepper
• 15 oz can tomato sauce
• 1 cup water
• Oil, for frying

Recipe:

1. Cut the tops off of peppers and remove + discard the seeds.
2. In a large mixing bowl, add ground turkey, uncooked quinoa, or precooked rice, soy sauce, oregano, thyme, basil, salt,and ground black pepper.
3. On Instant Pot, press Sauté and preheat until it says Hot. Swirl oil to coat, add onion, and sauté for 2-3 minutes, stirring occasionally. Add carrot and sauté for another 3-4 minutes. Press Cancel and transfer sautéed veggies to the bowl with other ingredients. Using a spatula, mix all ingredients really well. Stuff the peppers diving the filling between them equally.
4. In an Instant Pot, add water and place the rack inside. Arrange 1 layer of peppers and top with half of the tomato sauce. Lay remaining peppers and top with remaining sauce. Close the lid, turn release vent to Sealing, and press Pressure Cooking on High for 15 minutes (8 quart Instant Pot) or 20 minutes (6 quart Instant Pot).
5. After peppers are cooked, turn the valve to Quick Release and release the pressure. Serve with sour cream and juices from the bottom of the pot.

Tip: You can use pre-cooked white or brown rice. Brown rice -1/2 cup rice with 3/4 cup water for 20 minutes after boiling.Cook white rice for 15 minutes or so.

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