Don’t have an Instant Pot? No worries! Make this recipe in your Dutch oven instead. Preheat the oven to 350°F, make the peppers as instructed, then place in your Dutch oven with 1/2 to 1 cup water (depending on size of Dutch oven). Cover and bake until cooked through, about 45 to 50 minutes.
Combine chopped pepper tops with ground turkey, cooked brown rice, breadcrumbs, 1/4 cup marinara sauce, onion, Parmesan cheese, parsley, tomato paste, salt, black pepper, egg, and garlic. Mix thoroughly.
Stuff about 1 cup ground turkey mixture into each pepper. Pour 1/2 cup water into bottom of Instant Pot. Place a rack in the pot; stand stuffed peppers upright on the rack. Cover each pepper top with 2 tablespoons marinara sauce. Cover and cook on high pressure 15 minutes; natural release. Open the lid, top with mozzarella cheese, and cover until cheese melts, about 2 minutes.
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