Ingredients

The following ingredients have 5 Servings
  • 6 bell peppers, (divided use)
  • 1 onion, (diced)
  • 1 tomato, (diced)
  • 1 pound extra lean ground beef, ((90/10))
  • 1 boil-in-bag white or brown rice, (uncooked)
  • 1 large egg, (beaten)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 15 ounce can tomato sauce, (divided use)
  • 2 cups shredded mozzarella or cheddar cheese, (divided use)
  • 1/2 cup water
  • dried parsley, (for garnish (optional))

Instruction

  • Slice tops off green peppers and hollow out the peppers.
  • Dice the remaining pepper (this recipe makes 5 stuffed peppers)
  • Mix diced peppers, onion and tomato with ground beef, egg, rice, salt, pepper, Italian seasoning, garlic powder, 1/4 cup tomato sauce and 1 cup shredded mozzarella cheese.
  • Fill peppers evenly with meat mixture.
  • Pour 1/2 cup tomato sauce into the bottom of a 6 quart or larger Instant Pot and stir in 1/2 cup of water.
  • Put trivet into the Instant Pot and place stuffed peppers on top. Then take remaining tomato sauce left in the can and pour it on top of the stuffed peppers.
  • Lock lid, making sure the nozzle is turned to “sealing” and cook on high pressure for 20 mins.
  • Note: It will take about 10-15 minutes for the Instant Pot to come to full pressure before cooking.
  • Once finished cooking, do a quick release of the pressure (be very careful, steam will come out fast and hot).
  • Open lid and sprinkle remaining cup of shredded mozzarella cheese on top of each pepper.
  • Close lid for a couple of minutes to melt cheese.
  • Serve stuffed peppers with some of the tomato “broth” and sprinkle with a bit of chopped parsley or basil.