- 1/2 cup of rice
- 2 tbsp. Athinolia extra-virgin olive oil, plus more for drizzling
- 1 medium onion, chopped
- 4 large cremini mushrooms, sliced
- 1 tbsp. tomato paste
- 3 cloves garlic, minced
- 1 lb. ground beef or ground turkey
- One 14.5 oz. can diced tomatoes
- 1 tsp. dried Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. soy sauce
- 6 bell peppers, tops and cores removed (3-4 in 6 qt instant pot)
- 1 c. shredded Monterey jack
- Freshly chopped parsley, for garnish
Hit "Saute" button to "Sauté More" to heat up Instant Pot/Pressure cooker. Wait until it says "HOT" (about 8 minutes) to ensure the pot is as hot as it can be. Add 1 tbsp olive oil to the pot, and ensure the whole bottom is coated. Season one side of ground beef with salt and pepper and place the whole chunk of ground meat in the pot (seasoned side face down), then add sliced mushrooms to the side. Let the whole chunk of meat brown (don't touch it for 5 minutes). Generously season the other side with salt and pepper. After 5 minutes, chop the meat into 6 chunks, then flip to the other side. Break the ground beef into small chunks, mix them with the mushrooms, then saute for another 3 minutes *Tip: There will be a lot of juice coming out of the meat and mushrooms, let the juices reduce until no juice left (about 10 mins).
Add minced onions and 1 tbsp regular soy sauce to the pot, then saute for 2 minutes. Add in diced bell pepper (from pepper tops) and 1 tsp Italian seasoning, then saute for 2 minutes. Add in ½ cup - 1 cup cooked white rice, 1 tbsp tomato paste, and minced garlic, then saute for 30 seconds. Break up rice clumps and ensure the rice is not sticking together. Remove the inner pot from heat.
While the ingredients are hot, mix in shredded cheese. Mix 1 can diced tomatoes into the stuffings. Give it a taste and season if necessary (for reference, we added ¼ tsp fine salt). Fill bell peppers with stuffings.
Clean and dry the inner pot. Add 1 cup of cold water and trivet in the Pressure cooker. Place the stuffed peppers on the trivet. Close lid, then turn Venting Knob to the Sealing position. Pressure Cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully.
Sprinkle cheese on top of the bell peppers. Garnish with finely chopped parsley and serve. *Air Fryer Method: Place the Air Fryer Lid on Instant Pot Duo Crisp. Press "Air Fry" button, set the temperature to 400°F and cooking time to 8 minutes. *Oven Method: Layer the stuffed bell peppers on a baking sheet, then put them under the broil function for a few minutes