From my mom's recipe book :
Use those extra peppers from the garden to make this delicious microwave
meal. Serve with a salad and simple dessert. Peppers
can be frozen.
3 mediums green
peppers
1 pound ground
beef
1 8-ounce can tomato
sauce
1/2 cup uncooked instant
rice
1 egg, slightly
beaten
1/2 teaspoon
oregano
1/2 teaspoon
salt
1/4 teaspoon pepper
1/8 teaspoon garlic
powder
1/4 cup ketchup, or tomato
sauce
Cut green peppers in half lengthwise. Remove seeds and
membranes. Set aside. Mix ground beef, tomato sauce,
rice, egg, oregano,m salt, pepper, and garlic powder. Spoon into
pepper halves. Place on roasting rack. Cover loosely
with waxed paper.
Microwave at HIGH until green peppers are tender, 12-16 minutes.
Rotate halfway if not using a rotating microwave. Top each pepper
with ketchup during last 2 minutes of cooking.
VARIATION: Red Gold's Chipotle Beef
Stuffed Peppers. Use 4 medium peppers and prepare as above.
Mix 1 lb. ground beef, 2/3 cup uncooked instant rice, 1 (14.5oz) whole kernel
corn, drained, 1 (14.5oz) Red Gold Petite Diced Tomatoes with Chiptotle,
drained, 1 egg beaten; 1 cup shredded Monterey Jack Cheese, and spoon into
peppers. Cook according to above directions. Top each green
pepper with remaining 1/2 cup cheese during last 1 minute of cooking or until
cheese is melted.
Family Recipe Friday - is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it's an old fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them of Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.