Microwave Stuffed Green Bell Peppers Food

STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
• Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
• Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
• Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
• Bake in preheated oven until heated through, about 30 minutes.

QUICK AND EASY STUFFED PEPPERS

Steps:

• Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
• In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
• Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
• Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.

MICROWAVE STUFFED BELL PEPPERS

Steps:

• Slice the bell peppers in half lengthwise. Remove the core and seeds. Place them cut sides up in a microwave-safe baking dish. Combine the ground beef, rice, black pepper, oregano, garlic powder, tomato sauce, egg, and half of can of tomato sauce. Mix well. Divide the meat mixture among the bell pepper halves. Spoon the remaining tomato sauce over the tops. Cover the baking dish with waxed paper and microwave on 50% power for 20 minutes or until the meat is cooked. Let stand, covered, for a few minutes before serving.

PAM'S MICROWAVE STUFFED PEPPER CASSEROLE

Steps:

• 1. Wash and chop peppers and onion, and place into a Ziplock, Zip and Steam microwave steamer bag. (or into a microwave safe bowl with 2 tsp water covered with plastic wrap) and steam on HIGH power for 3 to 4 minutes. Remove from microwave and allow to sit to finish steaming.
• 2. In a very large microwave safe mixing bow, divide both meats into bite size pieces, microwave on high for 3 minutes, stir to break up clumps and continue to microwave in 2 minute intervals, breaking up clumps if they form, until completely cooked.(This took me about 10minutes total) Remove bowl and pour off any extra fat that accumulated.
• 3. Add steamed veggies, and all other ingredients except rice, lemon juice and mozzarella (if using). Stir together well, making sure the tomato paste is well distributed. Add rice and stir. Taste and adjust salt, pepper and seasonings. Add lemon juice if desired to brighten the taste. Heat to desired temperature in microwave if needed.
• 4. May be served immediately or you may pour into a lagre baking dish, sprinkle with mozzarella and either heat in microwave to melt cheese or pop under broiler to melt and brown the cheese.

MICROWAVE STUFFED BELL PEPPERS

Steps:

• Cut the top off of the peppers, (the part with the stem). Remove the seeds and the membranes, and rinse them.
• Place the peppers, cut sides up in a ungreased glass pie plate.
• Cover the pepper with plastic wrap and microwave on high for 3-3 1/2 minutes.
• Mix together the cooked rice, uncooked ground beef, onion, salt, garlic salt, and tomato sauce.
• Divide the mixture equally into the peppers.
• Cover with the plastic wrap and microwave 12-13 minutes.
• Sprinkle each one with cheese and serve.

MICROWAVE STUFFED GREEN BELL PEPPERS

Steps:

• Wash the peppers. Remove tops, seeds, and any membranes. Set upside down to drain.
• Fry the hamburger, onion, garlic, and celery. Drain well. Stir in remaining ingredients reserving 1/4 cup of the tomato sauce.
• Fill the peppers mounding the filling on top. Place peppers in a casserole dish. Cover and microwave 12 minutes. Spread 1 tablespoons tomato sauce on each pepper and heat uncovered until tomato sauce is hot, about a minute.

BEEF-STUFFED PEPPERS

Steps:

• In a bowl, combine the beef starter, rice, tomato sauce, basil and pepper. Cut tops off green peppers and remove seeds. Spoon 1 cup of beef mixture into each pepper. , Place in a 10-in. round microwave-safe dish. Cover loosely; cook on high for 7-9 minutes or until peppers are tender, rotating a half turn once. Let stand, covered, for 3 minutes. Sprinkle with cheese.

MICROWAVE STUFFED BELL PEPPERS

Steps:

• Season lean ground beef or turkey with garlic, smoked paprika, cumin, sea salt and pepper, red onion, and parsley.
• Slice a bell pepper in half, and carve out the inside.
• Place the halves in small microwave-safe bowls, and add a few tablespoons of water to the bowl to help the bell pepper soften while it cooks.
• Stuff the bell pepper halves, and microwave for 3-1/2 to 4 minutes.
• If desired, add a little reduced-fat cheddar or mozzarella on top, and microwave again for another minute. If you want to avoid cheese, try adding a little chunky marinara on top.
• Enjoy with a complex carbohydrate such as brown rice or quinoa.
• Boost for Gainers: Add 2/3 cup cooled, cooked brown rice or quinoa to the raw meat mixture to increase the amount of complex carbohydrates.

STUFFED GREEN PEPPER CUPS

Steps:

• Crumble beef into a 1-1/2-qt. microwave-safe bowl; add the onion. Cover and microwave on high for 2-3 minutes or until meat is no longer pink; drain. Stir in 1-1/2 cups tomato sauce, water, 1 tablespoon of Parmesan cheese, salt and pepper. Cover and microwave on high for 1-1/2 to 2-1/2 minutes. Stir in rice; cover and let stand for 5 minutes. Remove tops and seeds from peppers; cut in half lengthwise. Stuff with meat mixture; place in an ungreased microwave-safe shallow 3-qt. or 13-in. x 9-in. baking dish. Spoon remaining tomato sauce over peppers; sprinkle with remaining cheese. Cover and microwave on high for 6-8 minutes or until peppers are tender. Let stand for 5 minutes before serving.

STUFFED GREEN PEPPERS

Steps:

• Over high heat, bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds. Drop the peppers in the boiling water and allow them to cook for 5 minutes. Use tongs to remove the peppers. Salt the inside of each bell pepper with a ¼ teaspoon of salt, or to taste, then set them aside for later.
• In a skillet over medium-high heat brown the ground beef with the chopped onions for 5-6 minutes. Drain off the excess fat and season with garlic powder, salt, and pepper.
• Next, add the canned tomatoes, rice, water, and Worcestershire sauce. Stir to combine then cover and allow to simmer for 15 minutes, or until rice is fully cooked. Remove from heat, then stir in the cheese.
• Preheat the oven to 350°F (175°C). Use a spoon to scoop an equal amount of the ground beef and rice mixture into each bell pepper. Place the bell peppers on a baking dish with the open side up.
• In a medium mixing bowl, combine the tomato soup with a small amount of water - Just enough to make it a gravy consistency. Pour the sauce over each of the peppers.
• Cover with foil and bake for 25-35 minutes. The peppers should be heated through and the cheese should be melted and bubbly. Remove from the oven and allow to cool for 2-3 minutes before serving.

THE BEST STUFFED PEPPERS

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.