Steam green peppers in the microwave covered, with a little water


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Cut tops from peppers. Discard seeds and membranes. Place cut side up in square baking dish. Cover with clear plastic wrap and leave a small area unsealed at edge of dish to vent. Cook in microwave on high for 3 min. Remove peppers and drain any liquid from baking dish. Lightly sprinkle insides with salt. Cook ground beef or turkey until browned.


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Step 5. Cook the stuffed peppers in the microwave on high until the stuffing is fully cooked. If you prepared a meat stuffing, four stuffed peppers in the microwave with 1 1/2 pounds of meat should take roughly 10 to 15 minutes, depending on the type of meat. Use a meat thermometer to ensure that the meat you are cooking is fully cooked.


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Directions. Arrange pepper halves in a 9-inch square glass baking dish. Cover the baking dish with plastic wrap and poke a few holes for vents. Cook in the microwave until tender, about 4 minutes. Set aside. Mix together tomatoes with liquid, rice, and hot water in a medium microwave-safe bowl. Cover the bowl with plastic wrap.


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Microwave 1 minute until spinach is wilted. In a separate bowl, place the pepper top-down in around 1" of water. Cover with clingfilm and pierce several times. Microwave until the pepper is softened to your liking - around 5 minutes. Remove the pepper from the water and fill it with the rice mixture.


Steam green peppers in the microwave covered, with a little water

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.


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Place a few wooden picks around the bottom of the peppers to hold up if needed. Place on roasting rack. Cover with wax paper. Microwave at high 13 to 17 minutes, or until meat is no longer pink and peppers are tender, rearranging after half the cooking time. Cut each cheese strip into halves - top each pepper with four halves.


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Prepare rice in microwave according to instructions. Cut off tops of pepper; remove seeds and white membranes. Discard stems; dice tops fine. Crumble ground beef into a microwave safe colander set in a shallow 1 1/2 quart casserole dish. Add the diced pepper tops, onion, and carrot to colander. Cover loosely with waxed paper, microwave on high.


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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.


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Make the stuffed pepper filling. Sautรฉ the onion in olive oil, then add the ground beef and cook until browned. Add the garlic, diced tomatoes, tomato sauce and the seasonings to the skillet. Simmer for 5 minutes, just to get the flavors blending together. Stir in the cooked rice and half of the cheese.


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4.In the microwave, heat the Stuffed Peppers: Place the glass baking dish in the microwave. Microwave the bell peppers for 4 to 6 minutes on high to soften. Take the plastic wrap off the baking dish and remove it from the microwave. Drain the water from the glass container and replace the peppers with the open sides facing up in the container.


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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.


Microwave Stuffed Peppers

Step 3: Put Peppers in Pan. Fill a microwave-safe glass dish with about 1 inch of water. Stand the peppers up in the glass baking dish with the open side of the pepper facing down. Cover the dish tightly with plastic wrap; poke several holes into the plastic wrap with a toothpick to allow the steam to vent.


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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.


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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.


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Use tongs to remove the peppers. Salt the inside of each bell pepper with a ยผ 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.


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Bring to a boil; stir once, then cover tightly. Reduce heat to medium-low and let cook for about 20 minutes undisturbed. Simultaneously, transfer baking dish with the peppers to the preheated oven and roast for 20 minutes. Uncover pan, stir 1/2 cup of the cheese into the beef mixture until melted.