set the trivet in the Inner Pot of the Instant Pot, add one cup of water to the bottom of the pot, set aside

cut the tops off the peppers, use a paring knife to gently remove the inner membrane of the peppers, and then shake the seeds out as needed

set the peppers aside

mix the ground turkey, rice, egg, bread crumbs, onion, garlic, and seasonings together

then mix in the squash and tomato sauce

divide the mixture between the four peppers, being careful not to pack it down

arrange the peppers on the trivet in the Instant Pot, top with the remaining sauce

place the lid on, set the knob to cook, press manual, and adjust the time to 11 minutes

let the pot do its work, when the timer goes off vent the lid carefully and use a meat thermometer to check the turkey, it should hit 165 to be considered cooked through

sprinkle the tops of the peppers with the Parmesan cheese, then place the lid back on and let it rest 2-3 minutes

use tongs to serve them