Stuffed Pepper Pots Recipe
Ingredients
| Green peppers | 4 Large | |
| Lean ground beef | 1 pound, crumbled | |
| Onion | 1 Small, chopped | |
| Cooked rice | 2 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| Celery | 2 Tablespoon, chopped | |
| Seasoned salt | To Taste |
Directions
Cut thin slice from stem end of each pepper.
Remove seeds and membrane.
Rinse and drain.
Combine beef and onion in browning dish or 1 1/2-quart casserole.
MICROWAVE 2 to 3 MINUTES on HIGH, or until onion is transparent, stirring after 1 minute.
Add rice, tomato sauce, celery and salt.
Mix well.
Stuff peppers with mixture.
Garnish with 1/2 cherry tomato, if desired.
Place each pepper on square of plastic wrap.
Bring up corners and twist to seal tightly, or place peppers in (8x8-inch) baking dish and cover with plastic wrap.
MICROWAVE 12 MINUTES on'8'.
Remove seeds and membrane.
Rinse and drain.
Combine beef and onion in browning dish or 1 1/2-quart casserole.
MICROWAVE 2 to 3 MINUTES on HIGH, or until onion is transparent, stirring after 1 minute.
Add rice, tomato sauce, celery and salt.
Mix well.
Stuff peppers with mixture.
Garnish with 1/2 cherry tomato, if desired.
Place each pepper on square of plastic wrap.
Bring up corners and twist to seal tightly, or place peppers in (8x8-inch) baking dish and cover with plastic wrap.
MICROWAVE 12 MINUTES on'8'.
Chef
