Ingredients
- 1/2 cup white rice (I used jasmine)
- 1 cup water
- 1 1/4 teaspoons salt divided
- 1 pound 93% ground beef
- 1/2 cup grated mozzarella cheese (2 oz) divided
- 1/2 cup grated Parmesan cheese (2 oz) divided
- 1/3 cup onion minced
- 1/4 cup fresh parsley minced (plus additional for garnish)
- 2 teaspoons Italian seasoning
- 1 teaspoon fresh garlic minced
- Pinch of ground nutmeg
- 15 ounces fire-roasted crushed tomatoes
- 4 very large red bell peppers
Instructions
- Combine the rice, water and 1/4 teaspoon of the salt in a large pot and bring to a boil. Once boiling, cover and reduce the heat to simmer for 20 minutes, or until the rice is tender.
- Once cooked, mix the rice and the raw ground beef in a large bowl. Add in 1/4 cup of each cheese, the onion, parsley, Italian seasoning, garlic, nutmeg and remaining 1 teaspoon of salt and mix well.
- Add in the crushed tomatoes and mix well.
- Cut the tops off the peppers and gently remove the seeds and membranes from inside.
- Place 1 cup of water in your Instant Pot, and then place the trivet inside. Place the peppers, cut side up, in the pot.
- Fill the peppers to the brim (they will be really full) with the filling.
- Cover, make sure the lid is set to 'Sealing', and cook for 9-10 minutes (if you want your peppers on the softer side, do 10 minutes).
- Do an instant steam release and sprinkle on the rest of the cheese. Cover the lid to let the cheese melt for a minute or two. Sprinkle with fresh parsley and enjoy!
