Heat a browning dish in the microwave oven for 6-8 minutes, following the manufacturer's instructions.
Mix the garlic powder, mixed herbs and salt and pepper on a plate.
Roll the rabbit pieces in the mixture until well coated.
Pour the oil into the hot browning dish.
Add the rabbit pieces, leave to sizzle for 1 minute, then turn.
Cut the bacon into strips and add.
Cover and microwave on HIGH for 5 minutes.
Peel and thinly slice the white parts of the scallions (spring onions).
Discard the green stalks.
Add the garlic cloves, unpeeled, to the casserole.
Cover the rabbit pieces with the scallions (spring onions), bell peppers and chili.
Pour over the white wine and vinegar.
Season with salt and pepper.
Cover and microwave on HIGH for 10 minutes.
Stir the vegetables, reduce the power to MEDIUM-HIGH and cook for a further 12 minutes.
When the meat is tender, transfer to a warmed serving dish.
Cover with aluminum (aluminium) foil.
Remove the garlic cloves from the casserole and squeeze out the pulp by pressing one end between finger and thumb.
Puree in a food processor with the other vegetables and cooking liquid.
Pour the puree into a bowl and reheat on HIGH for 1 minute.
Sprinkle over the grated Parmesan.
Taste and adjust the seasoning.