Makes:
4 servings
Total Time:
1 hr 30 min
Submitted by:
Category:
dinner entrees
Sub Category: beef entrees
Ingredients:
- 4 green peppers (pre-cooked)
- 1 lb. lean ground beef
- 1 sm. onion, finely chopped
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 clove garlic, minced
- 1 tsp. Worcestershire sauce
- 1/8 tsp. chili powder
- 1 can (8 oz.) tomato sauce
- 1/2 cup quick cooking rice
- 1/2 cup shredded cheddar cheese
Preparation
To partially cook peppers for stuffing, cut in half lengthwise; remove seeds and membranes. Place pepper halves on a large microproof platter, cut side down. Cover with waxed paper or vented plastic wrap. Microwave 8 halves 5 minutes on high. Rotate plate once during cooking.
Combine beef and onion in microwaveable colander over a bowl. Microwave on high 4 minutes or until meat is no longer pink. Stir half way through cooking to break up meat. Discard drippings. Transfer meat to a covered microwave dish. Stir in salt, pepper, garlic, Worcestershire Sauce, chili powder and tomato sauce. Microwave on high 2 minutes or until mixture boils. Stir in rice, cover and microwave 2 minutes. Let stand 5 - 10 minutes, covered or until rice softens and absorbs liquid. Stir in cheese.
Fill pre-cooked pepper halves, molding ingredients if necessary. Place in a circle on plate or in dish.
Microwave on high 6 minutes, rotating dish once: let stand covered.
Notes
Substitute ground turkey or chicken for the beef. Add more chili powder for stronger flavour and you can add more cheese as well.
