Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main dish
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Large green peppers
1 lb Ground beef
1/2 c Onion -- chopped
1 Clove garlic -- minced
7 1/2 oz Canned tomatoes -- cut up
1/2 c Pitted ripe olives -- sliced
1/3 c Tomato paste -- (1/2 a 6oz can
2 ts Chili powder
1 t Sugar
1/4 ts Salt
2 1/2 c Crisp rice cereal
Sharp cheddar cheese -- shredde
Halve peppers lengthwise. Discard seeds and membranes.
Arrange cut side up in 12 x 8 x 2 M/w safe dish. Cover
with plastic wrap, vent Cook on HI, 4-5 minutes.
Drain. Season withn salt. Set aside. In a 2 qt M/w
safe casserole cook beef, onion, and garlic, uncovered
on HI 4-5 minutes, or until done-stirring twice to
break up meat. Drain. Stir in tomatoes, olives, tomato
paste, chili powder, sugar and salt.Stir in rice
cereal. Spoon mixture into pepper halves. Wrap pepper
halves singly in moisture prrof and vapor proof wrap.
Seal, label and freeze up to 2 months. To heat, unwrap
a pepper half and place in M/w safe individual
casserole. Cover with plastic wrap vented. Cook on 70%
power (med-hi) 4 mins. Uncover. Cook on 50% (med) 5-7
mins or until heated through, giving dish a half turn
once. Sprinkle with 1 TB shredded cheese. Cook on
medium 30-60 seconds. Let stand covered, 3 minutes.
