INGREDIENTS

INSTRUCTIONS

In reply to the request for low fat, low sugar stuffed peppers, I
recommend the recipe in Barbarba Kafka's Microwave Gourmet cook book.
the meat filling can be varied by any recipe you might have, but the
method works well.  ( if you have the book it's on page 72)  Slice lids
off the peppers and set aside, remove seeds from peppers  and lids
Divide stuffing evenly among peppers and replace lids. Fit  peppers,
right side up, in a 10"X8"oval dish. To make cooking liquid  whisk
together water, Tomato paste and salt. Pour mixture around  peppers.
Cover tightly with plastic wrap. Cook at 100% power for 20  minutes,
until rice is tender. Half way through the cooking, poke a  hole in the
plastic with the tip of a knife. Remove from oven,  uncover and let sit
for 5 minutes before serving.  Stuffing greek style: Heat oil in a 2 qt
souffle dish, uncovered at  100%power for 2 minutes.  Stir in onions
and meat.  Continue cooking  uncovered, 5 Min stirring once.  Remove
from oven.  Pour off most of  the drippings from the pan.  Place
mixture and tomatoes in the  workbow of a food processor and process
until meat is finely chopped.  Stir in remaining ingredients.  This
works for me and can be varied to use other stuffings, even  ground
turkey to reduce the fat even more.  I also use ground turkey  or a mix
of turkey and beef for stuffed cabbage, also from Barbara  Kafka's
book. In this cabbage recipe you have to omit the sugar and  use a less
sweet wine than the Tokay recommended. If you don't have  the book and
would like this recipe, I could send it to you with my  modifications.
Posted to JEWISH-FOOD digest V96 #51  Date: Mon, 14 Oct 1996 12:44:38
-0400 (EDT)  From: "W. Baker" <wbaker@panix.com>

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