Start by slicing off the tops of your green peppers and removing the seeds
Dice one of the peppers (this recipe makes 5 stuffed peppers)
Mix diced peppers, onion and tomato with ground beef, egg, rice, salt, pepper, Italian seasoning, garlic powder, 1/4 cup tomato sauce and 1 cup shredded cheese.
Fill peppers evenly with meat mixture.
Pour 1/2 cup tomato sauce into the bottom of a 6 quart or larger Instant Pot and stir in 1/2 cup of water.
Put trivet into the Instant Pot and place stuffed peppers on top. Then take remaining tomato sauce left in the can and pour it on top of the stuffed peppers.
Lock lid, making sure the nozzle is turned to “sealing” and cook on high pressure for 20 mins.
Note: It will take about 10-15 minutes for the Instant Pot to come to full pressure before cooking.
Once finished cooking, do a quick release of the pressure (be very careful, steam will come out fast and hot).
Open lid and sprinkle remaining cup of shredded mozzarella cheese on top of each pepper.
Close lid for a couple of minutes to melt cheese.
Serve stuffed peppers with some of the tomato “broth” and sprinkle with a bit of dried parsley.