Spicy Stuffed Peppers

5 green peppers, tops removed and seeded
3/4 lb lean ground beef
1 cup quick-cooking rice
1/4 cup finely chopped onion
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 can (8 oz) tomato sauce
5 slices sharp Cheddar cheese
1/4 tsp garlic powder

Arrange peppers in eight cup microwave proof ring mold or ten inch microwave proof pie plate. Combine remaining ingredients, except tomato sauce and cheese. Blend thoroughly. Divide meat mixture among peppers. Pour tomato sauce over peppers. Cover with plastic wrap. Cook on high 20-22 minutes or until peppers are tender and beef is no longer red. Remove plastic wrap. Top each pepper with cheese slice. Return plastic wrap. Let stand ten minutes before serving.

Serves five.

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Cajun Country -- New Iberia, Louisiana