Ingredients:

6 bell peppers
1 pound ground beef
1/4 cup diced onion
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup cooked brown rice
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1/2 cup shredded cheddar cheese

Directions:

1. Cut bell peppers in half lengthwise and remove the seeds and membranes.
2. Place bell pepper halves in the Instant Pot in a steamer basket.
3. Add 1/2 cup of water to the bottom of the pot.
4. Secure the lid and turn the pressure release valve to the sealing position.
5. Select the Manual/Pressure Cook setting and set the timer for 5 minutes.
6. When the cooking time is finished, quickly release the pressure.
7. Carefully remove the bell peppers from the steamer basket and place them in a 9x13-inch baking dish.
8. In a medium skillet over medium-high heat, cook the ground beef, onion, garlic powder, oregano, cumin, paprika, salt, and pepper until the beef is browned and the onion is softened, about 5 minutes.
9. Drain off any excess fat.
10. Add the cooked brown rice, diced tomatoes, and tomato sauce and stir until combined.
11. Spoon the beef mixture into the bell pepper halves.
12. Sprinkle the tops with the shredded cheese.
13. Place in the oven and bake for 20 minutes or until the cheese is melted and bubbly.
14. Serve and enjoy!

You can make hearty stuffed peppers without the long bake time, thanks to your Instant Pot! Just build the ground beef and rice filling in the Instant Pot itself, then stuff into large bell peppers and pressure-cook until perfectly tender. Finish off with some extra-sharp Cheddar and chopped parsley for a great weeknight meal.