Rice & Crumb Stuffed Peppers
|Ground meat||1⁄2 Pound (250 Gram, Of Your Choice)|
|Onion||1 , finely chopped|
|Cracker crumbs||125 Milliliter, crushed (1/2 Cup)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Quick cooking rice||60 Milliliter (1/4 Cup)|
|Water||60 Milliliter (1/4 Cup)|
|Savory||1⁄2 Teaspoon (2 Milliliter)|
|Tomato sauce||7 1⁄2 Ounce (1 Can / 213 Milliliter)|
|Garlic||1 Clove (5 gm), finely chopped|
€¢ Place the meat in a microwave-safe bowl.
€¢ If it is raw, separate it with a fork.
€¢ Microwave at HIGH 2 minutes.
€¢ Drain out clear fat. Crush meat with fork.
€¢ Omit this step when using cooked leftover meat.
€¢ Add the onion, crushed crackers, salt, pepper, quick cooking rice, water or consomme and savory. Mix well.
€¢ Clean green peppers ready to be stuffed as for Green Peppers Nature.
€¢ Cut each green pepper in half lengthwise, and place in buttered pie plate with small ends toward the middle of the plate. Stuff each half with meat mixture.
€¢ Mix together the tomato sauce and garlic and pour over the green peppers, dividing equally and making sure the filling of each half is covered with sauce.
€¢ Cover with waxed paper or plastic wrap. Microwave at MEDIUM-HIGH 20 minutes.