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Turkey and Zucchini stuffed peppers on a white plate in a pool of marinara sauce with peppers in the background.
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Greek Turkey and Zucchini Stuffed Peppers
Prep Time
15 mins
Cook Time
15 mins
Pressure Release Time
10 mins
Total Time
40 mins
 
These stuffed peppers are a breeze to make in your pressure cooker, taking only 10 to 15 minutes too cook. You can fill them with anything you like, but turkey and zucchini, along with some Greek flavors makes this a delicious meal that won't leave you feeling over-full. These are a great way to use up leftover rice too.
Course: Entrées
Cuisine: American
Keyword: Lunch, One Pot Meal, turkey, Individual Servings
Servings: 4
Calories: 442 kcal
Ingredients
  • 1 tablespoon olive oil
  • ½ onion finely chopped
  • 1 clove garlic minced
  • 1 (28-ounce) can whole tomatoes
  • ½ cup chicken stock
  • salt and freshly ground black pepper
  • 4 to 6 bell peppers large
  • 1 pound ground turkey
  • 1½ cups cooked rice (brown or white)
  • ½ cup finely diced zucchini
  • 2 teaspoons dried oregano
  • 1 teaspoon finely minced lemon zest
  • ¼ cup milk
  • ½ cup grated Parmesan cheese
  • 1 teaspoon salt
  • ¼ cup shredded fresh basil
  • ½ cup crumbled feta cheese
Instructions
  1. Pre-heat pressure cooker using the BROWN setting.
  2. Add oil to the pressure cooker and cook onion and garlic for 2 to 3 minutes. Crush the tomatoes by hand or chop them with a knife. Add the tomatoes and all their juice, and let the mixture come to a simmer while you prepare the peppers. Season to taste with salt and freshly ground black pepper.
  3. Slice off the tops of the peppers and chop the pepper tops. Set aside. Hollow out the bottoms of the peppers, removing the seeds and any of the veins.
  4. Meanwhile, combine the chopped peppers, turkey, cooked rice, zucchini, dried oregano, lemon zest, milk, Parmesan cheese, salt and pepper in a bowl. Gently spoon this mixture into the pepper bottoms, filling all the way to the top.
  5. Place a steamer basket or rack in the pressure cooker. (It’s ok if the basket or rack touches the sauce.) Place the stuffed peppers on top of the rack and lock the lid in place.
  6. Pressure cook on HIGH for 15 minutes.
  7. Let the pressure drop naturally and carefully remove the lid.
  8. Remove the peppers to a serving platter and crumble the feta cheese on top. Add the fresh basil to the sauce and pour the sauce over the top of the peppers.

Recipe Video

Nutrition Facts
Greek Turkey and Zucchini Stuffed Peppers
Amount Per Serving
Calories 442 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g35%
Cholesterol 92mg31%
Sodium 1380mg58%
Potassium 1131mg32%
Carbohydrates 38g13%
Fiber 6g24%
Sugar 13g14%
Protein 40g80%
Vitamin A 4325IU87%
Vitamin C 175.4mg213%
Calcium 349mg35%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.