Step 1

Place the trivet in the bottom of the pressure cooker.

Step 2

Arrange the peppers, cut side up, on a flat work surface. Season the inside lightly with salt and pepper. Set aside.

Step 3

In a large bowl, combine the ground beef, bread crumbs, onion, egg, worcestershire sauce, garlic, parsley, italian seaoning, garlic powder, salt and pepper being careful not to overwork the meat.

Step 4

Divide the stuffing mixture evenly between the bell peppers. Gently pack the meat into the cavity of the bell peppers to fill.

Step 5

Pour 1 cup of water into the pressure cooker and arrange the peppers, filling side up, on the trivet inside the pressure cooker. Top each pepper with 1/2 cup sauce. Lock the lid in place.

Step 6

Turn the steam release knob to the sealing position. Cook on high pressure for 9 minutes.

Step 7

When the cooking cycle ends, carefully quick release the pressure. Remove the lid and top each pepper with 1/4 cup of cheese. Replace the lid.

Step 8

Allow the cheese to melt for 2 minutes and then serve immediately. Use tongs to remove the peppers from the pressure cooking to a platter or plate.