Beef & Mixed Herb Stuffed Green Peppers
|Green peppers||4 (Of Uniform Size)|
|Onions||1⁄4 Cup (4 tbs), chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Ground beef||1⁄2 Pound|
|Tomato soup||1 Can (10 oz)|
|Rice||1 Cup (16 tbs), cooked|
|Fresh parsley||2 Tablespoon, chopped|
Cut stem ends off peppers, and remove seeds and membranes.
In micro-proof casserole, saute onions and garlic in butter on HIGH 1 minute.
Add meat and cook on HIGH 2 1/2 minutes or until meat loses pink colour.
Add 1/3 can of soup, rice and seasonings to mixture and blend well.
Pile mixture into pepper shells.
Place shells in same casserole and add sauce made by combining remaining soup and an equal amount of water.
Cover with plastic wrap and cook on HIGH 10 minutes or until peppers are tender.
Let stand 5 minutes.
Garnish with parsley.