Cut off the tops of the peppers. Remove the cores and seeds. Set aside.

Select “Sauté” setting on your Instant Pot. Add the oil into the bottom of the Instant Pot and allow to preheat for 1 to 2 minutes.

Once hot, add one-half of the green onion and one-half of the minced garlic. Sauté for about 1 minute or so. Add the ground beef, Italian seasoning, steak seasoning, onion powder, salt, and pepper and sauté for about 5 minutes, stirring occasionally until beef is browned.

Press “Cancel”, add cooked rice and mix until well combined. Season with more salt and pepper if needed. Stuff the bell peppers with the rice and meat filling; set aside.

Prepare the tomato sauce. Select “Sauté” setting on your Instant Pot (don’t need to wash the pot after browning the ground beef). Add the remaining green onions with garlic and pour the diced tomatoes. Bring to a simmer, add the chopped basil, thyme, and parsley. Cook and stir the sauce for 1 to 2 minutes and press “Cancel”.

Place the stuffed peppers into the tomato sauce in the Instant Pot; spoon a little sauce over each pepper, if desire.

Lock the lid in place and set the vent to “sealing”. Select “Manual” or “Pressure Cook” and set the timer to 10 minutes.

Once finished cooking, carefully quickly release the pressure or allow the Instant Pot to release naturally. Open the lid and sprinkle the g mozzarella cheese over the peppers. Close the lid (but not seal) for about 2 minutes to melt the cheese.

Carefully remove the stuffed bell peppers from the Instant Pot, and serve drizzled with the sauce from the bottom of the Instant Pot. Enjoy!