Pressure Cooker Cajun-Spiced Stuffed Peppers

Ingredients

• 4 small- to medium-sized bell peppers, any color
• 3/4 pound 93% to 96% lean ground beef
• 3/4 cup corn kernels, fresh or frozen
• 1 cup cooked rice, any variety
• 3/4 cup diced red onion
• 1 1/2 teaspoons Cajun seasoning blend
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons chopped parsley or cilantro

Directions

1. Slice the tops from the bell peppers, then either discard them or set them aside for another use. Reach inside each pepper and pull out the seeds and pale ribs, leaving the peppers hollow and ready to fill.
2. Add the beef, corn, rice, red onion, and seasonings to a mixing bowl. Work the mixture together with your hands until evenly combined, then divide it among the peppers, pressing it in snugly. As each pepper is filled, stand it upright in the cake pan, nestled close to the others.
3. Add a cup of water to the pot of a 6-quart electric pressure cooker. Set the wire metal trivet inside, then carefully lower the cake pan onto the trivet so it sits just above the water.
4. Lock the lid in place, and turn the valve to Sealing. Choose Manual or Pressure Cook, set it for 15 minutes on high pressure, and let the cooker do its thing. It will need about 10 minutes to build pressure before the cook time starts.
5. Once the cooking cycle is finished, release the pressure right away by turning the vent to Venting.
6. After all the pressure is gone, open the cooker. Scatter the cheese and chopped fresh herbs over the peppers.
7. Using a pair of heatproof mitts, lift out the trivet and cake pan together. A little liquid in the pan is fine. Move the peppers from the pan to individual plates with a pair of serving spoons, and serve hot.
8. These stuffed peppers are at their best right away, or after cooling and reheating later in the microwave. Skip the pressure cooker's Warm setting and do not cover the cooked peppers with foil, since either can make the peppers soften too much and split when served.