Servings: 4

1/2 Cup Beef Broth & ½ C water ( homemade broth in IP) ½ Cup Beef Broth & ½ C water ( homemade broth in IP)
1 lb Ground Beef 1 lb Ground Beef
1 Egg 1 Egg
1/3 C Bread Crumbs – unseasoned ⅓ C Bread Crumbs - unseasoned
Dash of Ketchup Dash of Ketchup
½ Tsp. Worchestershire Sauce ½ Tsp. Worchestershire Sauce
½ Tsp. Onion Powder ½ Tsp. Onion Powder
½ Tsp. Garlic powder ½ Tsp. Garlic powder
Salt & pepper Salt & pepper
2 Green Bell Peppers 2 Green Bell Peppers
 
Thermometer to test finished temp. Thermometer to test finished temp.

Wash the peppers well, cut in half and remove seeds & membrane.  Pour Water and broth into the IP and set to Saute while you  mix all other ingredients together and stuff each half pepper and place on Trivet. Now cancel settings and set on Manual 15 minutes then QR. Check internal temperature of meat to be sure cooked to 160 to 165 degrees. Serve.

Season as you prefer.  Season as you prefer.