Wash five vibrant bell peppers and cut off the tops carefully. Remove the seeds and inner veins, creating hollowed-out vessels ready for stuffing.

In a large bowl, mix together raw ground beef, diced white onion, diced tomato, and minced garlic.

Add in the tomato paste, paprika, oregano, ground cumin, garlic powder, salt, black pepper, crushed red pepper flakes, Worcestershire sauce, cooked basmati rice, and chopped fresh parsley.

Generously fill each prepared bell pepper with the meat and rice mixture, pressing down gently to pack the filling tightly.

Place a trivet in the bottom of your Instant Pot and carefully arrange the stuffed peppers upright on it.

Pour one cup of water into the pot, making sure it does not touch the peppers. Close the lid securely and set the valve to sealing.

Select the pressure cook function on your Instant Pot and set the timer for 7 minutes.

Once the cooking cycle completes, let the pressure release naturally for 7 minutes before carefully switching the valve to release any remaining steam.

Using the trivet handles, carefully lift the stuffed peppers out of the Instant Pot and set them aside on a plate.

Spread about 5 tablespoons of Bolognese sauce on each stuffed pepper and sprinkle generously with shredded mozzarella cheese.

Place the peppers on a baking sheet and broil for 2 to 3 minutes, watching closely until the cheese is melty and golden.

Once your cheese is bubbly and browned, garnish with additional chopped parsley and arrange on a serving platter.