Tomato Rice & Beef Stuffed Peppers
|Green peppers||3 Medium, cut in half lengthwise|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Ground beef||3⁄4 Pound|
|Tomato sauce||8 Ounce|
|Water||1⁄4 Cup (4 tbs)|
|Cooked rice||1 Cup (16 tbs)|
1. Remove cores from green peppers. Put pepper halves skin-side-up on paper towels. Cook uncovered in microwave oven 6 minutes at High. Set aside.
2. Combine onion and beef in an 8-inch round glass cake dish. Cover with waxed paper. Cook in microwave oven 4 minutes at High, or until meat is no longer pink; stir and break meat apart with a wooden spoon once. Drain off fat from meat.
3. Mix tomato sauce with water. Combine onion-beef mixture with cooked rice, half of tomato mixture, egg, salt and pepper. Stuff pepper halves and place in an 8-inch square glass baking dish. Pour remaining sauce over top. Cover with waxed paper.
4. Cook in microwave oven 12 to 14 minutes at Medium-High, or until thoroughly heated; rotate dish one-half turn after 5 minutes