Pressure Cooker Stuffed Bell Pepper Casserole

• 1 lb. lean ground turkey
• 1/2 of a large yellow onion, chopped
• 1 tbsp. chopped garlic
• 2 large green bell peppers, seeded and chopped
• 1 cup loosely packed cup baby spinach, stems removed and roughly chopped
• 1 - 14.5 oz. can petite diced tomatoes with garlic & olive oil, undrained
• 1 - 8 oz. can tomato sauce
• 1/2 cup vegetable broth
• 1/2 cup uncooked long grain white rice
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. crushed red pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 cup shredded mozzarella cheese

Preheat the Pressure Cooker on the Browning setting.  Add the turkey and onion and cook until meat is browned, crumbling while it cooks with a wooden spoon.  Add garlic and cook for another minute.

Add bell peppers, spinach, tomatoes, tomato sauce, broth, rice, Worcestershire, and spices.  Stir everything to combine.  Lock lid in place and select High Pressure with 4 minutes cook time.

When timer beeps, do a pressure release of the steam for 10 minutes.

Preheat Broiler.

Spoon casserole into a sprayed casserole dish.  Sprinkle the mozzarella over the top and place under the broiler until the cheese is melted and starting to brown, about 2 minutes.

 

Enjoy!