Stuffed green peppers (usa rice)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Green peppers cut in half lengthwise |
| 1 | pounds | Lean ground beef |
| 2 | cups | Cooked rice |
| 1 | teaspoon | Onion powder |
| 1 | teaspoon | Ground thyme |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Ground black pepper |
| 1 | Egg; lightly beaten | |
| 15 | ounces | Tomato sauce; divided |
| 2 | teaspoons | Beef bouillon granules |
| Grated Parmesan cheese | ||
Directions
OPTIONAL GARNISH
Place pepper halves in shallow 3-quart microproof baking dish. Cover and cook on HIGH (maximum power) 4 minutes. Combine beef, rice, seasonings, egg, and ½ cup tomato sauce in large mixing bowl. Mound beef mixture in pepper halves. Cover and cook on HIGH 10 minutes, rotating once. Combine remaining tomato sauce and bouillon granules.
Pour over stuffed peppers. Cook uncovered on HIGH 5 minutes. Let stand 5 minutes. Garnish with Parmesan cheese, if desired.
Each serving provides: * 325 calories * 22.0 g. protein * 16.7 g. fat * : 21⅕ g. carbohydrate * 994 mg. sodium * 117 mg. cholesterol Source: MICROCOOKING WITH RICE Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
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