To make the peppers you'll start by cutting the tops off the peppers. Then you'll want to remove the core and seeds from each of the peppers and set aside.
In a small bowl combine the seasonings.
Use a slotted spoon to remove 1/4 cup of the tomatoes from the can and place into a large bowl.
Pour the remaining tomatoes and juice into the liner of the pressure cooker along with the water and 1 teaspoon of the dried seasonings.
Place the trivet over the sauce.
In the bowl with the tomatoes add in the ground beef, onion, garlic, remaining seasonings, rice, bread crumbs, and 1/2 cup of the mozzarella.
Mix the stuffing mixture until combined, do not overwork the meat mixture.
Scoop the mixture into the bottoms of the peppers and place the stuffed peppers onto the trivet inside the electric pressure cooker.
Close the pressure cooker and set the value to sealing.
Set the pressure cooker to manual or pressure cook on high for 8 minutes.
When the cycle is complete, allow the electric pressure cooker to release naturally for 6 to 8 minutes before quick release.
Top each pepper with remaining cheese and cover until melted.
Carefully remove the bell peppers from the pressure cooker.
Spoon the tomato sauce over peppers and serve as desired.
We use an electric instant pot pressure cooker. You can easily find this online or in stores.
Use the trivet, otherwise, you can overcook the bottoms of the peppers.
We use our homemade bread crumb recipe, you can use storebought if you prefer.