My Favorite Stuffed Peppers
|Extra lean ground beef||12 Ounce|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Shredded carrots||1⁄2 Cup (8 tbs)|
|Dried marjoram||1⁄2 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Cooked brown rice/White rice||1 1⁄2 Cup (24 tbs)|
|Shredded reduced fat cheddar cheese||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
Cut the tops off the peppers.
Discard the stems, seeds, and inner white membranes.
Finely dice the pepper tops and place in a 1 1/2-quart shallow casserole.
Reserve the rest of the peppers.
Crumble the beef into the casserole.
Add the onions, carrots, marjoram, and garlic.
Cover with wax paper and microwave on high for 4 to 6 minutes, stirring once, until the meat is no longer pink.
Carefully pour off any accumulated fat.
Stir in the rice, 1/4 cup of the Cheddar, and 1/2 cup of the tomato sauce.
Spoon the meat mixture into the reserved peppers.
Spoon 1/4 cup of the tomato sauce into the bottom of the casserole.
Stand peppers upright in the dish.
Cover with wax paper.
Microwave on high for 12 to 15 minutes, or until the peppers are crisp-tender and the filling is hot.
Spoon the remaining 1/4 cup of tomato sauce over the tops, then sprinkle with the remaining 1/4 cup of Cheddar.
Microwave on high for 2 to 3 minutes, or until the sauce is hot and the cheese is melted.
Let stand for 5 minutes before serving.