Delicious Stuffed Peppers in Minutes | Easy DCB Microwave Recipe

[pkd09]

A few years ago I had a recipe (was certain it was a PC recipe) that you made 6 stuffed peppers in DCB in microwave. I have checked the DCB cookbook, past SB recipe books and a search on CS. Does anyone remember it?

 

[Shari in TX]

It's in the More Weekday Dinners - Done! cards.

Shari in TX

 

[pkd09]

Thank you....thank you....thank you

 

[Tina1977]

Does anyone have this recipe that they could post? Sounds good but I don't have that cookbook and can't find it on CC. Thanks.

 

[Shari in TX]

Italian Stuffed Bell Peppers (from More Weekday Dinners - Done!)

1/2 c uncooked instant white rice
34/ c finely diced onion
2 garlic cloves, pressed
1 T Italian Seasoning Mix
1/2 t salt
1/2 t coarsely ground black pepper
1 1/4 c spaghetti or marinara sauce, divided
2 links hot Italian sausauge (8 oz), casings removed
12 oz 90% lean ground beef
1 1/2 c (6 oz) shredded mozzarella cheese, divided
6 medium green bell peppers

Combine rice with 1/2 cup boiling water in Classic Batter Bowl; let stand 5 minutes. Add onion, pressed garlic, seasoning mix, salt, black pepper and 3/4 cup of the spaghetti sauce to batter bowl; mix well. Break sausage into small pieces into batter bowl. Add beef and 1 cup of the cheese; mix gently but thoroughly.

Cut tops off of bell peppers; remove stems and seeds. Pierce bottoms of peppers several times with tip of Utility Knife. Place peppers cut-side up in Deep Covered Baker. Divide meat mixture evenly into peppers. Microwave, covered, on HIGH 15-18 minutes or until internal temperature of meat mixture in each pepper registers 160 degrees F.

Carefully remove baker from microwave. Divide remaining sauce evenly over tops of peppers. Cover; microwave 1-2 minutes or until sauce is hot. Top with remaining cheese. Let stand, covered, 10 minutes or until cheese is melted. Remove peppers from baker using Chef's Tongs, allowing excess liquid to drain from peppers.

Yield: 6 servings

Cook's Tip: To bake in conventional oven, preheat oven to 400 degrees F. Prepare recipe as directed, spooning remaining sauce over peppers before baking. Bake, covered, 1 hour or until internal temperature of meat mixture in each pepper registers 160 degrees F. Proceed as recipe directs.

Shari in TX

 

[Tina1977]

Thanks Shari