First, rinse the Quinoa in a strainer under cold water for about 2 minutes.

Place the butter in a skillet, and when it’s melted, add the chopped onion, and saute for 2 minutes.

Add the quinoa and rice, and saute for another 5 minutes.

Add the red bell pepper, green bell pepper, corn, and beans,  stir, and cook an additional 5 minutes.

Add the chicken broth, water, garlic salt, seasoned salt, and pepper, and bring to a boil.

Turn the heat to low, and add the minced garlic, stir well, cover the skillet with a lid, and simmer the filling for about 20 minutes, or until all the liquid is absorbed.

While the filling is cooking, wash the Orange peppers, and dry them with a paper towel.

With a sharp carving knife, remove the tops of peppers, leaving the stems on (see photo).

Clean the inside of the pepper with a spoon, removing the ribs (white fleshy part inside) and all seeds.

Cut the faces into the pepper with a small carving knife, and set peppers and tops aside.

When Rice/quinoa mixture is done, fill the peppers with the filling, and place the tops on the peppers.  Place the trivet in the bottom of the Instant Pot, and add 1/2 cup of water.  Place the filled peppers on the trivet. Place the lid on the Instant Pot until it beeps and locks.  Turn the pressure valve to ‘SEALING’, and press the MANUAL button.  Set the time to 5 minutes, and when the Instant Pot is finished cooking, it will beep and go to OFF.  Do a quick release, by carefully, and with a pot holder, turning the pressure valve from SEALING to ‘VENTING’.   Allow the Instant Pot to release all the pressure, and make sure the float valve or stem is completely down, and remove the lid from the Instant Pot.  Remove the peppers from the Instant Pot (I used a large spoon).  Plate and serve.  Enjoy!