4whole bell peppersTops cut off and seeds/membranes removed.
1lblean ground beef
1/2cuppanko bread crumbs
1cupfinely diced onion
1largeegglightly beaten
1 1/2tbspworcestershire sauce
2clovesgarlicminced
2tbspchopped fresh parsley
1tbspItalian Seasoning Blend
1/2tspgarlic powder
1tspkosher salt
1/2tspfresh ground pepper
2cupsmarinara sauce
1cupshredded mozzarella cheese
Instructions
Place the trivet in the bottom of the pressure cooker.
Arrange the peppers, cut side up, on a flat work surface. Season the inside lightly with salt and pepper. Set aside.
In a large bowl, combine the ground beef, bread crumbs, onion, egg, worcestershire sauce, garlic, parsley, italian seaoning, garlic powder, salt and pepper being careful not to overwork the meat.
Divide the stuffing mixture evenly between the bell peppers. Gently pack the meat into the cavity of the bell peppers to fill.
Pour 1 cup of water into the pressure cooker and arrange the peppers, filling side up, on the trivet inside the pressure cooker. Top each pepper with 1/2 cup sauce. Lock the lid in place.
Turn the steam release knob to the sealing position. Cook on high pressure for 9 minutes.
When the cooking cycle ends, carefully quick release the pressure. Remove the lid and top each pepper with 1/4 cup of cheese. Replace the lid.
Allow the cheese to melt for 2 minutes and then serve immediately. Use tongs to remove the peppers from the pressure cooking to a platter or plate.
Notes
Cooked stuffed peppers will last in the refrigerator for up to 3 days in an airtight container.