One of our condo neighbours who has a community garden

donated a whole sack of green peppers to the hungry sailor cause.

I froze some in our ‘dirt galley’ (what I call our soon-to-be-winter-land-kitchen).

(easy to do – just cut up, vacuum seal and pop in the freezer)

Since my Unstuffed Cabbage Rolls (pressure cooker method) were such a success

I thought, why not unstuff some of those peppers?…




(adapted for a 2 quart pressure cooker)

olive oil

1/2 lb ground turkey

1 large garlic clove, chopped

1/2 cup chopped onion

1 cup chopped green peppers

1/2 cup uncooked rice

1 – 8oz can fired roasted tomatoes

1 cup tomato sauce

1 tbsp Worcestershire sauce

sea salt & pepper

plain Greek yogurt to garnish

dried chilis to garnish

Set pressure cooker on brown mode.

Sauté garlic and onion in a couple of swirls of olive oil

Add ground turkey and cook until no longer pink.

Add the rest and stir to combine.

(in my little cooker this should bring the ingredients to just below the maximum fill level.)

Attache lid and set cook time to 5-8 minutes (any longer and your rice will be ‘moosh’)

Let pressure release according to manufacturer’s directions.

Scoop a portion onto your plate, top with a dollop of yogurt and dig in.

Inspired by the memory of
my Mom’s Stuffed Peppers



  1. […] Unstuffed Stuffed Peppers […]

  2. mary says:

    thank you for your recipe! would i be able to make this with brown rice?

    • mm Galley Kat says:

      No reason why you couldn’t Mary. Just increase cooking time to about 15-17 minutes. You might find the pepper gets a bit mushy with the added cook time so maybe cook the brown rice in the pressure cooker first, release pressure, add the remaining ingredients and cook as usual. Let me know how it goes. I’ve also made it with quinoa for added protein.

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