Favorite Stuffed Peppers Recipe
For crisper pepper and brighter color, remove cooked peppers from dish immediately. Separate them and let stand uncovered. Sprinkle top with grated, rather than sliced, cheese to assure melting.
Ingredients:
6 medium green peppers
1 1/2 lb.ground chuck beef
1 cup cooked long grain rice
1 small onion, chopped (about 1/2 cup)
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1 can (10 3/4 -oz.) condensed tomato soup
1/2 cup water
6 slices (1-oz. each) sharp cheese (optional)
Preparation Method:
Cut off tops of green peppers; remove seeds and membrance. Mix beef with rice, onion, salt, pepper and garlic. Fill peppers with meat mixture. Arrange snugly in 3-qt. casserole so one pepper is in center of dish.
Mix together soup and water: pour over and ground peppers. Insert temperature probe so tip os in middle of center pepper. Cover tightly with plastic wrap, arranging loosely around probe to vent .Attach cable end at receptacle. Microwave at High. Set Temp, Set 1750.
When oven signals, remove peppers and let stand, covered, 5 to 10 minutes before serving. slices may be placed over tops of peppers to melt before casserole stands. Recover loosely with plastic wrap. Makes 6 servings.
Note:
Peppers should fit snugly in dish so steam and heat conduction help cook them evenly. On models not equipped with probe use minimum microwave time and check for doneness.
January 23 2008 05:10 am | Stuffed Recipes and Meat Recipes
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