Instant Pot Instructions

1. Place the Sauce Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. Cut the tops (about ¼ inch) off the bell peppers. Clean the inside of the bell pepper cups by removing the inside membrane and seeds.  Set aside until Step 5.
3. Bell Pepper Tops: Remove the bell pepper stems (discard), and dice the bell pepper tops, place into a large bowl. Add all the remaining Base Ingredients into the large bowl to create a Veggie/Rice Mix, mix well to evenly distribute the ingredients. Set aside.
4. In another bowl, add all the Sauce Ingredients and the Sauce Spice/Herb Mix, stir well to combine.
5. Take 2 cups of the sauce (made in Step 4) and mix it into the Veggie/Rice Mix made in Step 3. Stir well to combine, then fill each of the bell pepper cups with the Veggie/Rice Mix (now Veggie/Rice/Sauce Mix). You may or may not have remaining Veggie/Rice Mix. That is OK if you have leftovers, you will use it in the Step 7.
6. Carefully place the filled bell pepper cups into the Instant Pot, sitting up.
7. Pour the remaining Sauce into the left-over Veggie/Rice Mix, mix well. Then pour this mixture over top of the filled bell pepper cups in the Instant Pot. Pour it all down the sides allowing the sauce to flow in between the peppers and down on the bottom of the Instant Pot.
8. Cover and set the Instant Pot to Manual Pressure High for 8 minutes. When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
9. Once all the pressure is released, carefully remove the lid, allow the peppers to rest for 5 minutes to allow the flavors to marry. Then carefully remove the stuffed peppers with a large slotted spoon.
10. To serve, cut open the bell pepper and pour a generous amount of the sauce over top of the bell pepper.

Oven Instructions

1. Preheat the oven to 375 F.
2. Place a large pot of water on the stove to boil. This will be used to par-boil the bell peppers.
3. Place the Sauce Spice/Herb Ingredients in a small bowl, mix well, set aside.
4. Cut the tops (about ¼ inch) off the bell peppers. Clean the inside of the bell pepper cups by removing the inside membrane and seeds.  Place the bell peppers into the gently boiling water for 5 minutes to soften, then carefully remove and set aside until Step 8.
5. Bell Pepper Tops: Remove the bell pepper stems (discard), and dice the bell pepper tops, place into a large bowl.  Add all the remaining Base Ingredients into the large bowl to create a Veggie/Rice Mix, mix well to evenly distribute the ingredients. Set aside.
6. In another bowl, add all the Sauce Ingredients and the Sauce Spice/Herb Mix, stir well to combine.
7. Take 2 cups of the sauce (made in Step 6) and mix it into the Veggie/Rice Mix made in Step 5. Stir well to combine, then fill each of the bell pepper cups with the Veggie/Rice Mix (now Veggie/Rice/Sauce Mix). You may or may not have remaining Veggie/Rice Mix. That is OK if you have leftovers, you will use it Step 9.
8. Carefully place the filled bell pepper cups into a deep casserole dish, sitting up.
9. Pour the remaining Sauce into the left-over Veggie/Rice Mix, mix well. Then pour this mixture over top of the filled bell pepper cups. Pour it all down the sides allowing the sauce to flow in between the peppers and down on the bottom of the Dutch oven.
10. Cover with a tight-fitting lid and bake in a preheated 375 oven for 60 minutes.
11. Remove from the oven and carefully remove the lid, allow the peppers to rest for 5 minutes to allow the flavors to marry. Then carefully remove the stuffed peppers with a large slotted spoon.
12. To serve, cut open the bell pepper and pour a generous amount of the sauce over top of the bell pepper.