Instant Pot Stuffed Peppers

Kathy's Recipe

Ingredients

5 Bell Peppers, Multiple Colors

1 Small White Onion, Diced

(1) 15-oz. Can Diced Tomatoes

1 lb. Extra Lean Ground Beef

2 Cups Cooked Rice

1 Egg

2 Cups Shredded Cheese Blend (I used a cheddar jack blend), Divided

1 teaspoon Salt

½ teaspoon Pepper

1 Tablespoon Italian Seasoning

3 Cloves Garlic, Minced

½ Cup Broth or Water

Dried or Fresh Parsley for Garnish (optional)

Directions

① Rinse the peppers and cut off the top parts and remove all the membranes and seeds inside.

② In a bowl, combine together onion, tomatoes, ground beef, cooked rice, egg, 1½ cups of shredded cheese, salt, pepper, Italian seasoning, and minced garlic. Mix well to combine.

③ Fill each pepper with the mixture.

④ Add your broth or water to the inner pot of the Instant Pot. Insert the steam rack and place the stuffed peppers on top of the rack.

⑤ Lock the lid. Turn the steam release to Sealing. Press Manual and set the time to 9 minutes. Let the pressure release naturally for 5 minutes, and then do quick release.

⑥ Top peppers with the remaining shredded cheese. To help cheese melt faster, put lid back on for a couple minutes.