Bell peppers for breakfast? You better believe it! These peppers are stuffed with ground turkey and eggs making this the perfect protein-packed breakfast to start off your day.
• Hands-On Time: 10 minutes
• Cook Time: 15 minutes
Serves 4
4 large red bell peppers
1 tablespoon avocado oil
1/2 medium yellow onion, peeled and diced
3/4 pound ground turkey
1 small Roma tomato, seeded and diced
1 tablespoon tomato paste
3 large eggs, whisked
1 teaspoon sea salt
1 cup water
1 Cut off the bell pepper tops as close to the tops as possible. Hollow out and discard seeds. Set cleaned peppers aside.
2 Press the Sauté button on the Instant Pot® and heat avocado oil. Add onion and ground turkey. Stir-fry 5 minutes until onions are starting to soften and turkey is browned. Transfer mixture to a medium bowl to cool.
3 Add remaining ingredients except water to the turkey mixture. Stuff equal amounts of mixture into each of the bell peppers.
4 Add water to the Instant Pot® and insert trivet. Set peppers upright on trivet. Lock lid. Press the Manual or Pressure Cook button and adjust time to 10 minutes. When timer beeps, quick release remaining pressure until float valve drops and then unlock lid.
5 Transfer peppers to a platter and serve warm.