| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Main dish, Microwave |
6 |
Servings |
INGREDIENTS
| 3 |
lg |
Green peppers cut in half lengthwise |
| 1 |
lb |
Lean ground beef |
| 2 |
c |
Cooked rice |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Ground thyme |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Ground black pepper |
| 1 |
|
Egg; lightly beaten |
| 15 |
oz |
Tomato sauce; divided |
| 2 |
ts |
Beef bouillon granules |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
OPTIONAL GARNISH
Place pepper halves in shallow 3-quart microproof baking dish. Cover and
cook on HIGH (maximum power) 4 minutes. Combine beef, rice, seasonings,
egg, and 1/2 cup tomato sauce in large mixing bowl. Mound beef mixture in
pepper halves. Cover and cook on HIGH 10 minutes, rotating once. Combine
remaining tomato sauce and bouillon granules. Pour over stuffed peppers.
Cook uncovered on HIGH 5 minutes. Let stand 5 minutes. Garnish with
Parmesan cheese, if desired.
Each serving provides:
* 325 calories
* 22.0 g. protein
* 16.7 g. fat
* 21.2 g. carbohydrate
* 994 mg. sodium
* 117 mg. cholesterol
Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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