Select “Saute” mode on the Instant Pot and heat the avocado oil until warm, but not smoking. Add the turkey and onion and cook until the turkey is no longer pink (about 5 minutes).

Add the cauliflower rice, tomato, water, and seasonings and cook. Stir occasionally until the mixture is warmed through and starts to thicken (about 5 minutes).

While the mixture is cooking, cut the tops off the peppers, and remove the seeds.

When the mixture is ready, press “Cancel” and fill the peppers with equal portions of the mixture, using all of it to make mounds on the tops of the peppers. Set aside.

Pour 1½ cups water into the pot and place a steamer rack or trivet on the bottom.

Place the stuffed peppers on the rack.

Secure the lid on the Instant Pot and move the vent knob to the sealed position.

Select “Manual” and cook on high pressure for 8 minutes. When the cooking time is up, carefully move the vent knob to “Venting” to release the pressure quickly.

Carefully remove the peppers from the pot and garnish with parsley, if desired