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Put the cup of water into the inner liner of the pressure cooker. Also place the trivet in the pot for the peppers to sit on.
Rinse the peppers and cut the tops off. Deseed and remove the membrane.
Add the rice to the mixing bowl.
Add the ground turkey or beef (raw) and all other ingredients (except for half of the tomato sauce and half the cheese) to the mixing bowl. Mix to combine thoroughly with the rice.
Fill each pepper with enough of the meat mixture to come a little bit above the top of the pepper. Don't pack them too tightly or they won't cook evenly.
Place stuffed peppers on the trivet in the pot. They will be sitting above the water.
Pour remaining tomato sauce on top of the peppers.
Put the lid on and close it, turning the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button, and then the +/- button to select 9 minutes. High Pressure.
After the cooking cycle ends, turn the steam release knob to the Venting position to do a Quick Release of the pressure.
When the pin in the lid drops and all of the remaining pressure is released you can open the lid.
Check the internal temperature using an instant read thermometer. The temp should be at least 165° for ground turkey, and 160° for ground beef.
If they aren't fully cooked, put the lid back on and wait for 2 to 5 minutes, then check again.
Sprinkle reserved cheese on top of each pepper and put the lid on to melt it.
Remove peppers with tongs to serve.