Rice Stuffed Peppers
|Bell peppers||4 Medium|
|Chopped tomato||2 Cup (32 tbs)|
|Uncooked instant rice||2⁄3 Cup (10.67 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs) (1 Medium Size)|
|Raisins||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Sunflower nuts||2 Tablespoon|
|Margarine/Butter||2 Tablespoon, melted|
|Curry powder||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
1. Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers. Arrange in circle in pie plate, 9 x 1 1/4 inches.
2. Mix remaining ingredients except water. Fill each pepper with about 3/4 cup mixture. Spoon 2 tablespoons of the water onto mixture in each pepper.
3. Cover loosely and microwave on high 11 to 14 minutes, rotating pie plate 1/2 turn after 6 minutes, until peppers are crisp-tender.