Cut the tops of your bell peppers. Remove the membranes as well as the seeds.

In a medium-size bowl mix together your onion, ground turkey, cooked rice, salt and pepper, garlic, breadcrumbs, and half of the can of tomatoes (drained – save the tomato liquid and the remaining can of tomatoes).

Scoop the mixture into each of the bell peppers.

Add your water and the rest of the can of tomatoes, including the liquid, into your inner part of the instant pot. Place the trivet inside. Place the bell peppers on top of the trivet.

Lock the lid in place on your instant pot and set the sealing valve to sealed.

Set your instant pot to high pressure for eight minutes. Allow it to naturally release for 10 minutes, followed by a manual release.

Place your mozzarella cheese on top of the meat mixture of your bell pepper. Close the lid on your instant pot and set to high pressure for one more minute.

Once that minute is done, do a quick release.

Remove the bell peppers with tongs, as they will be hot.