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Pressure Cooker Turkey-Stuffed Peppers

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Pressure Cooker Turkey-Stuffed Peppers

« Back to Academy

Pressure Cooker Turkey-Stuffed Peppers

Yields 4 MetPro Servings Total (1 serving = 1 stuffed bell pepper)
MetPro Notes: Good option for those on higher phases (885+) with 3 meal carbs at dinner

MetPro Serving Breakdown:

Meal Carbs = 1 (Basic: 15g meal carb)
Veggie Carb = 2 (Basic: 10g veggie carb)
Protein = 2 (Basic: 30g protein)
Fat = .5 (Basic: 7.5g fat)


  • 4 Large Bell Peppers (any color), tops cut off & chopped, peppers hollowed out & seeded
  • 1 lb Lean Ground Turkey
  • 1 ⅓ cup Cooked Brown Rice or Quinoa
  • 1 cup Marinara Sauce (less than 40 cal per ¼ cup), set 1/4 cup aside
  • 1 Yellow Onion, minced
  • 1 Large Egg, beaten
  • 4 oz Jack Cheese
  • 1/4 cup Parsley, chopped
  • 3 Tbs dried basil
  • 3 Tsp Tomato Paste
  • 1 Garlic Clove, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • Salt & Pepper to taste
  • ½ cup Water


1.) Combine chopped pepper tops with the ground turkey, cooked brown rice, ¼ cup marinara sauce, onion, parsley, Italian seasoning, basil, red pepper flakes, tomato paste, salt, pepper, egg, and garlic. Mix thoroughly.
2.) Stuff each pepper half-full of the ground turkey mixture.
3.) Place a rack in the pot and pour ½ cup water into the bottom of the Instant Pot.
4.) Stand the stuffed peppers upright on the rack.
5.) Cover each pepper with the remaining marinara sauce.
6.) Cover and cook on high pressure 15 minutes, natural release.
7.) Open the lid, top each with 1 oz jack cheese and serve!

Category: Recipes

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