Yield: 6 servings
|3 \N||Large green peppers|
|1 pounds||Ground beef|
|½ cup||Onion; chopped|
|1 \N||Clove garlic; minced|
|7½ ounce||Canned tomatoes; cut up|
|½ cup||Pitted ripe olives; sliced|
|⅓ cup||Tomato paste; (1/2 a 6oz can|
|2 teaspoons||Chili powder|
|2½ cup||Crisp rice cereal|
|\N \N||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.