FEWER THAN 10 INGREDIENTS / MODIFIED NATURAL RELEASE / CAN BE GLUTEN-FREE / FREEZES WELL
Stuffed Peppers
4 servings
This old-school entrée is much easier in the cooker. But because of the way the pressure works, it’s better to cook the filling for the peppers in advance. When we tested the peppers with a raw-meat filling, it was too “pudding-like,” even mousse-y. And because the Italian seasoning blend and jarred marinara sauce may have added salt, we suggest adding the salt only if you like really salty food.
1 tablespoon olive oil
1 pound lean ground beef
4 ounces grated semi-firm mozzarella (1 cup)
½ cup canned and drained red kidney beans
¼ cup raw long-grain white rice
1 tablespoon dried Italian seasoning blend
½ teaspoon table salt (optional)
4 large bell peppers (green, yellow, orange, or red)
One 24-ounce jar classic marinara sauce (3 cups)
½ cup water
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 10 minutes
If necessary, press: START
2. Warm the oil in a 6-quart cooker for a minute or two. Crumble in the ground beef and cook, stirring occasionally, partly to break up any clumps, until browned, about 5 minutes. Stir in half of the cheese, the beans, rice, Italian seasoning blend, and salt (if using). Stir well, then turn off the SAUTÉ function and scrape this mixture from the hot insert into a large bowl. Return the insert to the cooker. (There’s no need to clean it.)
3. Remove the “tops” of the peppers by cutting off the stem and about ½ inch of the pepper below it. Use a flatware spoon (preferably a serrated grapefruit spoon) to remove the core, seeds, and any white membranes from inside the peppers. Stuff them with the ground beef mixture.
4. Pour the marinara sauce and water into the cooker. Stand the peppers up in the sauce, leaning against each other and the sides of the cooker. Divide the remaining cheese among the tops of the stuffed peppers.
5.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 10 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 12 minutes with the KEEP WARM setting off
If necessary, press: START
6. When the machine has finished cooking, turn it off and let its pressure return to normal naturally for 10 minutes. Then use the quick-release method to get rid of any residual pressure in the pot. Unlatch the lid and open the cooker. Use a large spoon and a metal spatula to transfer the peppers to serving bowls. Spoon lots of the sauce around them.