Instructions: Make the Filling: Using a paring knife, carefully cut a circle around the stem of the bell peppers then pull out the stem. Create a hole at the top of the pepper just large enough to accommodate a large soupspoon. Remove the seeds and membranes and reserve the tops of the bell peppers. Chop tofu into small, bite-sized pieces. In a large bowl, mix the tofu with all remaining ingredients except pepper bottoms and pasta sauce. Set aside.

Divide the filling evenly amoung the four peppers, stuffing them carefully with a soupspoon. Put one cup water in the bottom of the pressure cooker and put the trivet in place. Stand the peppers on the trivet. Cover the pressure cooker and bring to full pressure (15 pounds). Reduce the heat to stabilize pressure and cook for 4 minutes. Release the pressure and serve immediately.

While the peppers are cooking, warm pasta sauce in a 2-quart pan over medium heat. When peppers are ready to serve, spoon 1/2 cup of the pasta sauce on the bottom of 4 dinner plates or shallow pasta bowls. Place one cooked pepper in the middle of each plate and top with the reserved pepper stem. Garnish with a sprig of fresh mint and some crumbled feta then serve immediately.

This recipe yields 4 servings.

Comments: Whenever my family craves a ray of Mediterranean Sunshine to brighten a dreary winter day, I pop my Mediterranean Stuffed Peppers into the pressure cooker. Ready in just four minutes, I have to restrain everyone from sampling the mouth-watering stuffing directly out of the pot...Mori-Nu tofu, couscous, Calamata olives, feta cheese, mixed with fresh herbs and spices. I make everyone wait until I plate each of these colorful stuffed peppers on a pool of pasta sauce with flourishes of fresh mint and crumbled feta cheese.

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