Add the ground turkey meat and cook for about 5 minutes until browned and crumbled.
Pour the broth into the pot and scraped the bottom well with a wooden spoon to "deglaze" to remove any turkey that may be stuck on the bottom.
Add the diced peppers, rice, tomato sauce and spices.
Place the lid on the Instant Pot and turn the pressure valve on top to close.
Set to cook Manual - high pressure for 8 minutes.
Then allow to naturally release the pressure.
Carefully turn the top valve to open with a towel after the button pops up.
Top with shredded cheddar cheese, optional
Serve and enjoy!
Use any color combination of bell peppers. Red, orange, yellow or green bell peppers.Use brown rice in place of white rice and increase cook time to 22 minutes.Use lean ground beef or pork sausage instead of ground turkey if preferred.Add a 14 oz can of diced tomatoesAdd a small diced onion if preferred.Use chicken broth or vegetable broth if desiredFor vegetarian stuffed pepper soup, use (2) 15 oz cans of northern white beans or lentils in place of meatTo cook on stove top: Brown the meat in a large soup pot or Dutch oven. Then add all the remaining ingredients EXCEPT rice and bring to a boil. Reduce heat to simmer and cook covered for at least 30 minutes or until the peppers are softened. While soup is simmering, cook with rice in a separate pot according to package directions then add to the soup pot after soup has cooked for at least 30 minutes. Or add rice to bowls and then spoon soup over the rice.To cook in a slow cooker: Brown the meat in a saute pan Place all the ingredients EXCEPT rice in a crock pot and stir to combine. Cook on low for 6-7 hours or on high for 3-4 hours. 20-30 minutes before serving, cook rice in a separate pot according according to package directions. Add the rice to the slow cooker or add whatever amount of rice into bowls and add soup and stir.