| 1. | Cut a hole in the top of each green pepper and lift away the core. Carefully remove and discard seeds and pith. |
| 2. | In a bowl, mix together all ingredients for stuffing (either vegetarian or tuna) except ½ cup cheese. |
| 3. | Divide stuffing into 4 equal portions. Fill each pepper, pressing down well. |
| 4. | Pour water into cooker. Put grid in cooker. Stand peppers on grid. |
| 5. | Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. |
| 6. | Allow to cool naturally for 5 minutes. Lift vent weight slightly to release pressure. |
| 7. | Open cooker. Remove peppers and sprinkle tops with remaining cheese (½ cup). |
| 8. | Place peppers under a broiler till cheese melts. Serve hot. |