4 bell peppers, any color, tops removed, hollowed out
1 onion, small dice
4 cloves garlic, minced
1 tomato, small dice
2 c brown rice, cooked
1 lb ground beef
1 (15-oz) can tomato sauce, divided
1 t sea salt 1 t oregano, dried
1 t parsley, dried
½ t black pepper, ground
½ t crushed red pepper
½ c mozzarella cheese, shredded
Cut the pepper tops into a small dice and add to a medium mixing bowl. Add onion, garlic, tomato, rice, ground beef, egg, 2T tomato sauce, salt, oregano, parsley, black pepper, and crushed red pepper. Stuff the peppers with this mixture.
Add ⅔ of can of tomato sauce and 1c water to pressure cooker. Place steaming rack in cooker and place stuffed peppers on rack. Pour remaining tomato sauce over peppers.
Close and lock lid. Set pressure cooker to “steam/veggies”, and adjust time to 12 minutes. When done, natural release for 10 minutes, then a quick release to make sure all pressure is released before opening lid.
Carefully open lid. Add cheese to tops of peppers and close lid to pressure cooker to melt cheese. Remove peppers to a serving platter and spoon sauce from pressure cooker over stuffed peppers.