Instant Pot Stuffed Peppers

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Slice the tops off the bell peppers. Remove the seeds and carefully scrape out the white veins. Chop some of the tops for the filling.

3. Step 3

   In a large bowl, combine the ground beef with the cooked rice, chopped pepper tops, onion, minced garlic, diced tomato, Parmesan cheese, tomato paste, 1/3 cup of the tomato sauce, the beaten egg, breadcrumbs, salt, basil, oregano, Worcestershire sauce, and 2 tablespoons of chopped parsley. Mix the ingredients until well blended. Stuff the pepper shells with the mixture.

4. Step 4

   Add 2/3 cup of water to the Instant Pot and place a trivet (with handles) or baking sling in the pot. Arrange the stuffed peppers on the trivet and pour the remaining tomato sauce over them.

5. Step 5

   Lock the lid in place and turn the steam release valve to the sealing position. Select the pressure cook or manual function (high pressure) and set the time to 8 minutes.

6. Step 6

   When the time is up, wait for 5 minutes and then turn the steam release valve to the venting position to release any remaining pressure before removing lid.

7. Step 7

   Top each of the peppers with a generous amount of mozzarella cheese and place the lid back on for a minute or two, or just long enough to melt the cheese.

8. Step 8

   Remove the peppers and trivet and set aside. Choose the sauté function and simmer the liquids for about 5 minutes to reduce slightly. Taste and adjust the seasonings. Serve the peppers with the reduced sauce and garnish with thinly sliced basil leaves or chopped fresh parsley.