Instant Pot brown rice unstuffed peppers

This is my version of stuffed peppers, the lazy, healthy, vegetarian way in the Instant Pot. I love the fresh flavor of bell pepper paired with the tang of tomatoes and Worcestershire sauce. But, sometimes I can't be bothered to cook rice separately and stuff individual peppers. With this recipe, all the flavors of stuffed bell peppers are mixed together and cooked in the Instant Pot. Brown rice cooks quickly and perfectly in the IP, so I opted for that as a healthier option instead of white. It's a perfect lazy one-pot meal!

Instant Pot brown rice unstuffed peppers

1 T olive oil
1 medium onion, diced
1/2 lb ground meat (I use Impossible beef or Impossible spicy ground sausage; see note)
4 large green bell peppers, chopped into chunks
2 t minced garlic

1/2 t Italian seasoning

1/2 t Tony Chachere's or salt to taste
1 can (14 oz) diced tomatoes (don't drain)

1 3/4 cup water
2 cup brown rice, rinsed
1 1/2 T Worcestershire sauce
1 T better than bouillon (I like "no beef" here)
salt and black pepper to taste

garnish with shredded Jack cheese (optional)

Instructions
In the Instant Pot, saute onion, bell peppers and "meat" until browned, about 5 minutes. Remove most of the onions, bell peppers, and "meat" and set aside. This will keep them from getting overcooked while pressure cooking. Add remaining ingredients except cheese. Lock the lid in place and pressure cook on high for 22 minutes. Once finished pressure cooking, let natural release for 10 minutes, then do a quick release. Return reserved onions, bell peppers, and "meat" to the pot and stir in. Serves 6.

Note: Instead of "meat," 3/4 cup of rinsed dried brown lentils plus 1 cup water can be substituted. Add them along with the rest of the ingredients before pressure cooking. The lentils will cook up perfectly with the rice.