Layers of lean ground turkey-filled sauce, creamy basil-flecked ricotta and melty mozzarella are hidden in these delicious 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, 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

Pressure Cooker Lasagna Stuffed Peppers

Ingredients

• 4 medium bell peppers
• 1 tbsp olive oil
• 1 lb 85% lean ground turkey
• 1 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 medium garlic cloves, minced
• 1 cup + 2 tbsp (293g) thin, no-sugar added marinara sauce, divided
• 1 cup (246g) part-skim ricotta cheese
• 1/2 cup (12g) fresh basil, chopped and divided
• 1 large egg, beaten
• 1/2 cup (57g) part-skim mozzarella, shredded
• 1/4 cup (60g) low-sodium chicken broth

Directions

Cut the top 1/2-inch off the peppers and reserve for another use. Scoop out the seeds and white membranes inside the peppers and discard.

Put the olive oil in the Instant Pot, select saute, and adjust to high heat. When the oil is hot, add the ground turkey, Italian seasoning, salt, and black pepper. Cook, stirring occasionally, until the turkey is cooked through to an internal temperature of 165°F, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Press Cancel. Add 2/3 cup marinara sauce to the pot and stir to combine. Spoon half of the turkey-marinara sauce evenly into the peppers and set aside.

In a medium bowl, stir together the ricotta, half of the basil, and the egg until thoroughly combined.

Spoon the ricotta mixture into the peppers. Spoon the remaining meat sauce into the peppers over the ricotta, making sure to scrape the pot clean. Sprinkle the mozzarella on top of each pepper, pressing the cheese down slightly so it stays inside the peppers.

Pour the remaining 1/2 cup marinara sauce and the chicken broth into the Instant Pot, scraping up any browned bits from the bottom of the pot. Place a trivet with handles in the pot and arrange the peppers on the trivet, cheese-side up. Lock the lid and turn the pressure valve to sealing. Select Pressure Cook, adjust to high pressure, and cook for 6 minutes.

When the cooking time is up, allow the pressure to release naturally 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 Saute and adjust to high heat. Simmer the sauce, stirring occasionally, until slightly reduced, about 2 minutes. For browned, bubbly cheese, place the peppers under a high broiler for 2–3 minutes. Spoon the sauce over the peppers, garnish with the remaining basil, and serve.

Serves: 4 | Serving Size: 1 pepper, 3 tbsp sauce

Nutrition (per serving): Calories: 442; Total Fat: 28g; Saturated Fat: 9g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 5g; Cholesterol: 169mg; Sodium: 745mg; Carbohydrate: 17g; Dietary Fiber: 4g; Sugar: 10g; Protein: 33g

Nutrition Bonus: Vitamin D: 8%; Calcium: 32%; Potassium: 864mg; Vitamin A: 11%; Vitamin C: 196%

Originally published February 2020; Updated May 2026

The post Pressure Cooker Lasagna Stuffed Peppers appeared first on MyFitnessPal Blog.

If you were thinking this was a zoodle lasagna, think again! However, making lasagna in the slow-cooker yields lovely browned edges and a convincing baked flavor. It’s also easier than traditional lasagna because there’s no need to cook the noodles before layering them with the sauce and zucchini; they become deliciously tender during the extended cooking time.

Active time: 15 minutes | Total time: 6 hours

Slow Cooker Turkey Sausage and Zucchini Lasagna

Ingredients

• 2 medium zucchini (1 1/2 lb or 680g), cut lengthwise into 1/4-inch slices
• 1 tbsp olive oil
• 12 oz. (340g) bulk Italian turkey sausage
• 1 24-oz. (695g) jar low-sodium marinara sauce 
• 1 1/2 cups part-skim ricotta cheese
• 1/2 cup fresh basil, chopped and loosely packed
• 1 egg, beaten
• 1 tsp lemon zest
• 1/4 tsp nutmeg, freshly grated
• 1/2 tsp black pepper
• Cooking spray
• 10 uncooked dry lasagna noodles (not the no-boil type)
• 1 cup part-skim mozzarella cheese, shredded
• 6 tbsp (60g) Parmesan cheese, grated

Directions

Lay the zucchini slices out on a paper towel-lined baking sheet and sprinkle lightly with salt. Let sit for 20–30 minutes, then rinse and pat dry thoroughly with paper towels before layering

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a spatula, for about 8 minutes, or until cooked through with no pink remaining and an internal temperature of 165°F.  Stir in the marinara sauce and remove from heat.

In a medium bowl, combine the ricotta, basil, egg, lemon zest, nutmeg, and black pepper and mix well.

Lightly coat a 6–6½-quart slow cooker with cooking spray. Ladle ¾ cup of the meat sauce evenly over the bottom of the slow cooker. Add a layer of noodles, breaking them as needed to fit. Top with a layer of zucchini, ¾ cup meat sauce, and ¼ cup mozzarella. Add another layer of noodles. Spread the entire ricotta mixture evenly over the top. Add another layer of noodles, a layer of zucchini, and ¾ cup meat sauce. Add a final layer of noodles and zucchini. Ladle the remaining meat sauce over the top and sprinkle evenly with the remaining mozzarella and all of the Parmesan.

Cover and cook on low for 4–5 hours, or until the noodles are tender and the lasagna is set. Turn off the slow cooker and let stand, covered, for 30–45 minutes before serving.

Serves: 8 | Serving Size: 1/8 of the lasagna

Nutrition (per serving): Calories: 374; Total Fat: 19g; Saturated Fat: 7g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 78mg; Sodium: 465mg; Carbohydrate: 32g; Dietary Fiber: 4g; Sugar: 6g; Protein: 20g

Nutrition Bonus: Vitamin D: 2%; Calcium: 34%; Iron: 12%; Potassium: 567mg; Vitamin C: 16%

Originally published: October 9, 2018; Updated May 2026

The post Slow Cooker Turkey Sausage and Zucchini Lasagna appeared first on MyFitnessPal Blog.