| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Curtis aike, Flash3 |
1 |
servings |
INGREDIENTS
| 4 |
md |
Green bell peppers |
| 1 |
cn |
Basic tomato sauce; (7 ounces) |
| 1 |
ds |
Cayenne pepper |
| 2 |
tb |
Chopped jalapeno peppers |
| 1 |
md |
Onion; sliced |
| 1 |
ds |
Oregano |
| 2 |
c |
Cooked rice |
| 1/2 |
c |
Shredded sharp cheddar cheese |
INSTRUCTIONS
On a board, remove ribs and seeds from the pepper. Place the peppers, cut
side down in an 8-inch round or square micro-safe dish or casserole. Cook
on high heat for about 4 minutes. In a small bowl, mix together the tomato
sauce, cayenne pepper, jalapenos, onion and oregano. Remove cooked bell
peppers from microwave. Turn over, where the cut side is up. Spoon the rice
into the cavities. Spoon the remaining sauce over the filled peppers. Top
with sharp cheddar cheese. Cover with waxed paper and micro-cook on medium
heat until done. Serve warm.
Approximately 8 minutes.
Per serving (excluding unknown items): 842 Calories; 21g Fat (22% calories
from fat); 28g Protein; 135g Carbohydrate; 59mg Cholesterol; 369mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2074
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