Ingredients:

• 4 bell peppers
• 1 cup of rice-a-roni, cooked according to box (white rice is fine, just add 1 tsp of salt instead of 1/2)
• 1 lb ground turkey
• ½ small onion, chopped
• 1 tsp garlic, crushed
• ½ tsp salt
• ½ tsp cumin
• ½ tsp pepper
• ¼ tsp chili powder
• ¼ tsp cayenne pepper
• 1 cup tomato sauce
• 1 cup sharp cheddar cheese
• 1 cup water

Instructions:

1. Cut the tops off your bell peppers and deseed them by pulling out the soft lining, and set aside. Deseed and save the tops as well.
2. In a saute pan, cook turkey, onion, salt, cumin, pepper, chili powder, and cayenne pepper until the meat is fully cooked and the onions are translucent. Add the garlic and cook for an additional 2 minutes. Turn heat to low and add the tomato sauce and cheese.
3. Fill each bell pepper to the brim and cap with the saved tops. Place the metal rack inside your instant pot and 1 cup of water. Place and cook the bell peppers in your pressure cooker for 20 minutes.
4. Serve with mashed potatoes!