Remove the tops, core, and seeds from each bell pepper.

In a small bowl, stir together salt, black pepper, basil, and oregano. Measure 1 teaspoon and set aside for the sauce.

Using a slotted spoon remove about ¼ cup of the diced tomatoes from the can and place in a large bowl. Pour remaining tomatoes and juice into the liner of the electric pressure cooker. Stir in water and 1 teaspoon dried seasonings. Add the trivet over the sauce.

In the large bowl with the strained diced tomatoes, add the ground chuck, onion, garlic, remaining, dry seasonings, rice, bread crumbs, and ½ cup mozzarella cheese. Blend together well with hands. Divide into equal portions according to the number of bell peppers.

Stuff the meat mixture into each bell pepper. Position bell peppers on the trivet inside the electric pressure cooker.

Close the pressure cooker and set the value to sealing. Set the pressure cooker to manual or pressure cook on high for 8 minutes. When the cycle is complete, allow the electric pressure cooker to release naturally for 6 to 8 minutes before quick release.

Top each pepper with remaining cheese and cover until melted.

Carefully remove the bell peppers from the pressure cooker. (Long handled tongs are especially useful.) Spoon sauce over peppers and serve.