Stuffed Pepper Pots
|Green peppers||4 Large|
|Lean ground beef||1 Pound, crumbled|
|Onion||1 Small, chopped|
|Cooked rice||2 Cup (32 tbs)|
|Tomato sauce||8 Ounce|
|Chopped celery||2 Tablespoon|
|Seasoned salt||To Taste|
Cut thin slice from stem end of each pepper.
Remove seeds and membrane.
Rinse and drain.
Combine beef and onion in browning dish or 1 1/2-quart casserole.
MICROWAVE 2 to 3 MINUTES on HIGH, or until onion is transparent, stirring after 1 minute.
Add rice, tomato sauce, celery and salt.
Stuff peppers with mixture.
Garnish with 1/2 cherry tomato, if desired.
Place each pepper on square of plastic wrap.
Bring up corners and twist to seal tightly, or place peppers in (8x8-inch) baking dish and cover with plastic wrap.
MICROWAVE 12 MINUTES on'8'.