Cut top off bell pepper and remove seeds; thinly slice.

Preheat grill to medium-high heat. Cut each sausage in half to make four pieces. Carefully push skewer through center of each sausage. Working one at a time, place skewered sausage on cutting board. Make an angled cut around sausage down to skewer, turning as you go. Continue down entire length of sausage; slightly pull on ends to expose spiral cut.

Spray medium nonstick skillet with cooking spray. Heat over medium-high heat. Add turkey. Cook, stirring to break up meat, until no longer pink. Drain on paper towels, if necessary; set aside.

Cook sausage according to package directions; slice into medallions.

Cook turkey in large skillet over medium-high heat until no longer pink and excess liquid has evaporated. Stir in marinara sauce. Reduce heat to low; simmer sauce while preparing filling.

Remove netting from turkey. Remove and discard any skin. Cut turkey into 3-inch chunks.

Place broth, carrot and onion in 8-quart electric pressure cooker. Place turkey on vegetables.

Preheat oven to 325°F or prepare grill for medium indirect heat cooking.

Preheat oven to 400°F.

Preheat oven to 350°F. Spray 13x9-inch baking pan with nonstick cooking spray.