* Crossposted from: [MME] Gourmet
  
  
MM: Baked Stuffed Peppers 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Baked Stuffed Peppers 
 Categories: Main dish, Vegetables 
      Yield: 4 Servings 
  
    1/2 c  Long-grain brown rice 
      1 x  Salt 
      4 x  Large sweet peppers, * 
      3 tb Butter or margarine 
      1 x  Medium onion, chopped 
    1/2 c  Finely diced celery 
    1/2 c  Sunflower seeds 
    1/4 c  Minced parsley 
      2 ea Eggs, slightly beaten 
    1/4 ts Dried oregano leaves,crumble 
    1/4 c  4 oz. chopped green chiles 
      1 x  Black pepper 
    1/2 c  Shred. sharp Cheddar cheese 
  
  * Red or green peppers. 
     Cook rice in 1-1/2 cups boiling salted water for 35 
  minutes or until tender.  Drain if necessary.  Set 
  aside. 
     Cut peppers in half.  Remove seeds and white 
  membrane.  Parboil peppers in boiling salted water for 
  5 minutes.  Arrange in slightly oiled, shallow 
    1-1/2    quart baking dish. 
     Melt butter in small skillet.  Add onion, celery, 
  and sunflower seeds. Saute until onion is tender. 
     Remove from heat.  Stir into rice.  Add parsley, 
  eggs,oregano, chiles, black pepper, and salt to taste. 
  Fill peppers with mixture.  Sprinkle cheese on top. 
  Put about 1/3 cup hot water in bottom of dish. 
     Bake at 400 degrees for about 20 minutes. Good 
  served with: Stewed tomatoes and corn bread (bake corn 
  bread along with peppers). From: My Great Recipes 
  
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MM: Microwave Italian Stuffed Peppers;;xmxx58b 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Microwave Italian Stuffed Peppers;;xmxx58b 
 Categories: Meats, Main dish, Vegetables 
      Yield: 6 Servings 
  
      3    Large green peppers 
      1 lb Ground beef 
    1/2 c  Onion; chopped 
      1    Clove garlic; minced 
  7 1/2 oz Canned tomatoes; cut up 
    1/2 c  Pitted ripe olives; sliced 
    1/3 c  Tomato paste; (1/2 a 6oz can 
      2 ts Chili powder 
      1 ts Sugar 
    1/4 ts Salt 
  2 1/2 c  Crisp rice cereal 
           Sharp cheddar cheese;shredde 
  
  Halve peppers lengthwise. Discard seeds and membranes. 
  Arrange cut side up in 12 x 8 x 2 M/w safe dish. Cover 
  with plastic wrap, vent Cook on HI, 4-5 minutes. 
  Drain. Season withn salt. Set aside. In a 2 qt M/w 
  safe casserole cook beef, onion, and garlic, uncovered 
  on HI 4-5 minutes, or until done-stirring twice to 
  break up meat. Drain. Stir in tomatoes, olives, tomato 
  paste, chili powder, sugar and salt.Stir in rice 
  cereal. Spoon mixture into pepper halves. Wrap pepper 
  halves singly in moisture prrof and vapor proof wrap. 
  Seal, label and freeze up to 2 months. To heat, unwrap 
  a pepper half and place in M/w safe individual 
  casserole. Cover with plastic wrap vented. Cook on 70% 
  power (med-hi) 4 mins. Uncover. Cook on 50% (med) 5-7 
  mins or until heated through, giving dish a half turn 
  once. Sprinkle with 1 TB shredded cheese. Cook on 
  medium 30-60 seconds. Let stand covered, 
        3    minutes. 
  
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... Sincerely yours Gigi
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