Title: Stuffed Peppers In The Microwave
Categories: Vegetables, Meats
Yield: 2 Servings
2 ea Bell Peppers, halved, seeded
2/3 c Rice (cooked)
1 cn Tomato sauce (8oz)
1/2 ts Garlic (minced)
1 lb Hamburger (lean or 22%)
2 tb Onion (chopped fine)
Salt and Pepper (to taste)
Place the four halves of the peppers in a glass pie plate, with about
1/8 cup of water. Cook them on high for 5 minutes. Meanwhile; mix the
hamburger with 1/3 can of tomato sauce, add salt and pepper and rice.
Get your hands in there and mix well. Remove peppers from microwave,
and drain all except 1 tb of water from dish. Turn peppers so the
cup is up and fill with the H/B mixture. Cook on high in microwave,
for 7 minutes, then pour the remaining tomato sauce over the top and
cook for 5 minutes more.
NOTE: You can use cracker crumbs or dried bread cubes if you want.
Margie usually covers the stuffed peppers with a sheet of plastic
wrap when she cooks it, and I don't. Hers (covered) come out with a
moist top and mine come out with a crusty top. You can use Cambells
tomato soup instead of tomato sauce, but if you do cut the salt
down. To cook in a conventional oven, bake at 350 degrees F covered
for 45 minutes, then uncover and cook an additional 15 minutes.
