SPICY STUFFED PEPPERS
5 green peppers, tops removed and seeded
3/4 pound lean ground beef
1 cup quick-cooking rice
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1 (8 ounce) can tomato sauce
5 slices sharp Cheddar cheese
Arrange peppers in 8-cup microwave-safe ring mold or 10-inch microwave-safe pie plate.
Combine remaining ingredients, except tomato sauce and cheese; blend thoroughly.
Divide meat mixture among peppers. Pour tomato sauce over peppers. Cover with plastic wrap. Cook on HI (max. power) 20 to 22 minutes, or until peppers are tender and beef is no longer red.
Remove plastic wrap; top each pepper with cheese slice. Return plastic wrap. Let stand 10 minutes before serving.
Makes 5 servings
From: Recipelink.com
Source: Sanyo Microwave Cookbook, 2nd printing, 1984
5 green peppers, tops removed and seeded
3/4 pound lean ground beef
1 cup quick-cooking rice
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1 (8 ounce) can tomato sauce
5 slices sharp Cheddar cheese
Arrange peppers in 8-cup microwave-safe ring mold or 10-inch microwave-safe pie plate.
Combine remaining ingredients, except tomato sauce and cheese; blend thoroughly.
Divide meat mixture among peppers. Pour tomato sauce over peppers. Cover with plastic wrap. Cook on HI (max. power) 20 to 22 minutes, or until peppers are tender and beef is no longer red.
Remove plastic wrap; top each pepper with cheese slice. Return plastic wrap. Let stand 10 minutes before serving.
Makes 5 servings
From: Recipelink.com
Source: Sanyo Microwave Cookbook, 2nd printing, 1984
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and without prior notification or explanation. Failure to follow the guidelines
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Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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