COLORFUL STUFFED PEPPERS
4 medium green peppers
1 pound extra lean ground beef
1/4 cup Egg Beaters 99% egg substitute
1/2 cup instant rice
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
8 ounces tomato sauce
1/2 cup corn
8 tablespoons shredded cheddar cheese
Cut peppers in half lengthwise. Place cut side up in 12x8-inch microwavable dish. Cover with wax paper and microwave on 100% 3-4 minutes (for 650 watt oven). Drain.
Combine beef, egg beaters, rice, salt, pepper, tomato sauce, and corn. Spoon meat mixture into peppers.*
Cover with wax paper. Microwave on 100% for 13-15 minutes or until meat is done. Top each with 1 tbsp shredded Cheddar cheese and serve.
*TO MAKE AHEAD:
Cover stuffed peppers and refrigerate up to 24 hours. When ready to cook, cover with wax paper. Microwave on 100% for 15-18 minutes or until meat is done. Top each with 1 tbsp shredded Cheddar cheese and serve.
Servings: 4
Source: Microwave Times
4 medium green peppers
1 pound extra lean ground beef
1/4 cup Egg Beaters 99% egg substitute
1/2 cup instant rice
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
8 ounces tomato sauce
1/2 cup corn
8 tablespoons shredded cheddar cheese
Cut peppers in half lengthwise. Place cut side up in 12x8-inch microwavable dish. Cover with wax paper and microwave on 100% 3-4 minutes (for 650 watt oven). Drain.
Combine beef, egg beaters, rice, salt, pepper, tomato sauce, and corn. Spoon meat mixture into peppers.*
Cover with wax paper. Microwave on 100% for 13-15 minutes or until meat is done. Top each with 1 tbsp shredded Cheddar cheese and serve.
*TO MAKE AHEAD:
Cover stuffed peppers and refrigerate up to 24 hours. When ready to cook, cover with wax paper. Microwave on 100% for 15-18 minutes or until meat is done. Top each with 1 tbsp shredded Cheddar cheese and serve.
Servings: 4
Source: Microwave Times
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