| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
|
Main dish, Vegetables, Appetizers, Microwave |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Green peppers, washed |
| 1 |
lb |
Lean ground beef |
| 1/2 |
c |
Quick-cooking rice, uncooked |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Dried oregano leaves |
| 1/8 |
ts |
Garlic powder |
| 1/3 |
c |
Water, milk or tomato juice |
| 1 |
|
Egg slightly beaten |
| 8 |
oz |
Tomato sauce with onion bits |
INSTRUCTIONS
1. Cut green pepper in half lengthwise; remove core and seeds. 2. Place
peppers, hollow-side-up, in a shallow, heat-resistant, non-metallic baking
dish. 3. In a medium-sized bowl, crumble beef. Add rice, salt, pepper,
oregano, garlic powder, water, egg and 1/2 cup of tomato sauce. Mix until
thoroughly combined. 4. Spoon mixture into pepper halves. 5. Spoon
remaining tomato sauce over peppers. 6. Heat, covered loosely with wax
paper, 14 minutes in Micro- wave Oven or until meat is cooked and peppers
are as tender as desired. 7. Allow to stand 4 minutes, covered, before
serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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