Yield: 2 Servings
Measure | Ingredient |
---|---|
2 \N | Bell Peppers -- (halved, |
\N \N | Seeded) |
1 pounds | Hamburger (lean or 22%) |
⅔ cup | Rice (cooked) |
2 tablespoons | Onion (chopped fine) |
1 can | Tomato sauce (8oz) |
\N \N | Salt and Pepper (to taste) |
½ teaspoon | Garlic (minced) |
Place the four halves of the peppers in a glass pie plate, with about ⅛ cup of water. Cook them on high for 5 minutes.
Meanwhile; mix the hamburger with ⅓ 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 Tbsp 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.
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] reposted by Bud Recipe By :
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