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.