Layers of lean ground turkey-filled sauce, creamy basil-flecked ricotta and melty mozzarella are hidden in these keto-friendly peppers. The Instant Pot cuts the cook time to just 6 minutes, so they can be yours any weeknight when a lasagna craving hits. Be sure to use a thin bottled marinara sauce, such as Rao’s or Muir Glen, so the Instant Pot can create enough steam to come to pressure (Note: Thick, chunky sauces won’t work).
Active time: 15 minutes Total time: 1 hour
Instant Pot Low-Carb Lasagna Stuffed Peppers
Ingredients
- 4 medium bell peppers
- 1 tablespoon olive oil
- 1 pound 85% lean ground turkey
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 medium garlic cloves, chopped
- 1 cup + 2 tablespoons (276 ml) thin, no-sugar added marinara sauce, divided
- 1 cup (248g) whole-milk ricotta cheese
- 1/2 cup (10g) fresh basil, chopped and divided
- 1 large egg, beaten
- 1/2 cup (75g) shredded mozzarella,packed
- 1/4 cup (59ml) low-sodium chicken broth
Directions
Cut the top 1/2-inch (1.2cm) off the peppers and reserve for another use. Scoop out the seeds and white membranes inside the peppers and discard.
Put the oil in the Instant Pot, select sauté, and adjust to high heat. When the oil is hot, add the ground turkey, Italian seasoning, salt and pepper. Cook, stirring occasionally, until the meat is no longer pink, 5 minutes. Add the garlic and cook, stirring occasionally, 1 minute. Press the cancel button. Add 2/3 cup (158ml) marinara sauce to the pot and stir to combine. Spoon half of the turkey-marinara meat sauce evenly into the peppers, set aside.
In a medium bowl, stir the ricotta, half of the basil and egg together until thoroughly combined.
Spoon the ricotta into the peppers. Spoon the remaining meat sauce into the peppers atop the ricotta, making sure to scrape the pot clean. Sprinkle the mozzarella on top of each pepper, pushing the cheese down a bit so it stays in the peppers.
Pour the remaining 1/2 cup (118ml) of marinara and the chicken broth into the Instant Pot, scraping up any browned bits on the bottom of the pot. Place a trivet with handles in the pot and place the peppers on the trivet, cheese side up. Lock on the lid, turn the pressure valve to sealing. Select pressure cook, adjust to high pressure, and set to cook for 6 minutes.
When the cooking time is up, let the pressure naturally release for 10 minutes, then release any remaining pressure. Carefully transfer the peppers to plates using a large slotted spoon and set aside. Remove the trivet from the pot.
Select sauté and adjust to high. Simmer the sauce, stirring occasionally, to reduce a bit, about 2 minutes. Spoon the sauce over the peppers, garnish with the remaining basil, and serve.
Serves: 4 | Serving Size: 1 pepper, 3 tablespoons/44ml sauce
Nutrition (per serving): Calories: 447; Total Fat: 27g; Saturated Fat: 11g; Monounsaturated Fat: 8g; Cholesterol: 171mg; Sodium: 605mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugar: 11g; Protein: 41g
