Ingredients:

  • 4 large bell peppers (approx 900g)
  • 1 cup low-sodium beef broth
  • 1 lb lean ground beef (90% lean)
  • 1 cup uncooked brown rice
  • 1 medium yellow onion
  • 3 cloves garlic
  • 1 can (15 oz) tomato sauce
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Carefully slice the tops off the bell peppers and remove the seeds and ribs. Place the peppers upright in the Instant Pot liner.
  2. Set the Instant Pot to 'Sauté' mode. Add the ground beef and diced onion, cooking until the beef is browned and the onions are translucent. Stir in the minced garlic and cook for another 60 seconds.
  3. Turn off Sauté mode. In a large mixing bowl, combine the browned beef mixture with uncooked brown rice, tomato sauce, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Stir until evenly coated.
  4. Spoon the filling generously into each bell pepper and place them back into the Instant Pot liner. Pour beef broth around the peppers.
  5. Seal the lid, set to high pressure, and cook. Once finished, quick release the pressure, top each pepper with shredded cheddar cheese, and let sit for a few minutes until cheese is melted.