Unstuffed Peppers with Ground Turkey and Quinoa

Serves: 8
Prep time: 0 minutes
Cook time: 35 minutes
Pressure: 15-minute natural release

A Cajun-inspired one-pot meal layering ground turkey, quinoa, bell peppers, and tomatoes. All the flavors of stuffed peppers with less work, cooked entirely in the Instant Pot.

Ingredients

  • 2 tablespoons extra-virgin olive oil\
  • 1 yellow onion, diced\
  • 2 celery stalks, diced\
  • 2 garlic cloves, chopped\
  • 2 pounds ground turkey (93% lean)\
  • 2 teaspoons Cajun seasoning (plus 1 teaspoon fine sea salt if using a salt-free blend)\
  • ½ teaspoon freshly ground black pepper\
  • ¼ teaspoon cayenne pepper\
  • 1 cup quinoa, rinsed\
  • 1½ cups low-sodium chicken broth\
  • One 14½-ounce can fire-roasted diced tomatoes with their juices\
  • 3 bell peppers (red, orange, and/or yellow), seeded and cut into 1-inch squares\
  • 1 bunch green onions, thinly sliced (white and green parts separated)\
  • 1½ tablespoons chopped fresh flat-leaf parsley\
  • Hot sauce (such as Crystal or Frank’s RedHot), for serving

Instructions

  1. Sauté aromatics
    Select the Sauté setting on the Instant Pot and heat the oil for 2 minutes. Add the onion, celery, and garlic and cook for about 4 minutes, until the onion begins to soften.

  2. Brown the turkey
    Add the ground turkey and cook, stirring and breaking it up with a wooden spoon or spatula, for about 6 minutes, until cooked through and no pink remains.

  3. Layer the ingredients
    Sprinkle the quinoa over the turkey in an even layer. Pour the broth and diced tomatoes with their juices over the quinoa. Spread the tomatoes gently so they form a layer on top. Sprinkle the bell peppers over everything in an even layer. Do not stir.

  4. Pressure cook
    Secure the lid and set the Pressure Release to Sealing. Press Cancel, then select Pressure Cook / Manual and cook for 10 minutes at high pressure.
    (The pot will take about 15 minutes to come up to pressure before cooking begins.)

  5. Release pressure
    When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam.

  6. Finish
    Open the pot and sprinkle the green onion and parsley over the top. Stir gently to combine.

  7. Serve
    Spoon the mixture into bowls, making sure each serving gets a balance of peppers, quinoa, and turkey. Serve hot with hot sauce on the side.

Notes

  • For a heartier meal, top each serving with a fried egg or a sprinkle of cheese.\
  • For a Mexican-style variation, stir 1 minced chipotle chile in adobo into the broth before cooking. Substitute 2 teaspoons chili powder and 1 teaspoon salt for the Cajun seasoning and cayenne, and use cilantro instead of parsley. Serve with lime wedges.