|Lean ground beef||1⁄2 Pound|
|Onion||1 Medium, chopped|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned whole tomatoes||28 Ounce, cut up (1 Can)|
|Canned kidney beans||15 Ounce, drained (1 Can)|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Canned mushroom pieces and stems||8 Ounce, drained (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Sliced pepperoni||3 1⁄2 Ounce, cut up (1 Package)|
|Italian seasoning||1 1⁄2 Teaspoon|
|Dried crushed red pepper||1⁄2 Teaspoon|
Crumble beef into 3-quart casserole.
Stir in onion, green pepper, celery and garlic.
Microwave at High for 5 to 8 minutes, or until beef is no longer pink and vegetables are tender-crisp, stirring once or twice to break apart.
Stir in remaining ingredients.
Microwave at High for 20 minutes, stirring once or twice.
Microwave, uncovered, at High for 10 to 15 minutes, or until desired consistency and flavors are blended.