4 bell peppers
3/4 c. ground beef
1/3 c. rice (cooked)
1 tsp. salt
Pepper (dash)
1 egg
1/4 c. milk
1/3 c. chopped onion
1 (10 oz.) can tomato soup
3/4 c. water

Remove seeds and wash peppers. Parboil 3 minutes. Combine rice, ground beef, egg, milk and onion. Stuff peppers lightly and place in pressure cooker on rack. Add tomato soup and water mixing well. Pour over peppers.

Set control at 10. Cook 15 minutes after control jiggles. Reduce heat normally for 5 minutes. Then place cooker under faucet.