Thanks for the information. I will let you know how it works. I am using an ancient stove one step up from my Grandmother's woodstove. Temperature varies on the burners and the initial attempts with the pressure cooker resulted in scorched meals. I now keep an eye on the burner and the last meal was good. I started out making meatballs and then changed my mind to stuffed peppers. I'm not sure what I will end up as the day passes me by today. I really appreciate how quickly you returned my "post" or whatever you call it. I have never done this "chatting" thing as I have enough trouble keeping up with my emails. I was far more organized in my younger days!

If you have one of those expandable little metal steamer baskets you can use it in the bottom of the pressure cooker and use it as a rack. But I like my bell peppers better when cooked right on the bottm of the cooker and swimming in the tomato sauce. Just falling apart delicious , then I just use a slotted spoon to gently lift them to a plate for serving! I do use precooked rice in the meat mixture for best results!

By the way: Welcome & Enjoy our forum great to have you join us!!!!

I write a column on vintage food and drinks and I'm planning on doing one on vintage baking. You know, the days before ovens had temperatures. I'd love to hear your stories and any advice you have.

If you don't have a rack, just place the stuffed peppers in the cooker top side down, without the pepper cap on it of course.