Mix together the mince, half the shredded mozzarella, rice, 60 ml (1/4 cup) tomato sauce, egg, spring onion, herbs, garlic, paprika, salt and black pepper in a bowl until well combined.

Prick the base of the peppers with a fork and fill with seasoned meat mixture

Pour the water into the Instant Pot Insert and place a trivet into the Instant Pot.

Place the peppers on the trivet, to they are standing upright (you could also put the peppers standing upright in a shallow dish) and cover the peppers with the remaining tomato sauce.

Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 10 mins.

When done allow the pot to undergo natural pressure release, open and sprinkle the remaining mozzarella cheese over the peppers, and cover the Instant Pot (but not seal) and let stand for 2-3 mins until the cheese melts.

Switch off the heat and serve.