SPICY STUFFED PEPPERS
INGREDIENTS
4 medium green, red, or yellow sweet peppers
2 tablespoons water
¾ pound lean ground pork or beef
½ cup finely chopped onion
½ cup finely chopped carrot
1 clove garlic, minced
1 8-ounce can tomato sauce
½ cup cooked rice
¼ cup raisins
1 teaspoon chili powder
¼ teaspoon salt
1/8 teaspoon ground allspice
Few dashes bottled hot pepper sauce


DIRECTIONS
Cut tops from peppers; discard seeds and membranes. Chop enough of the
tops to make ½ cup; set aside.

Place peppers, cut side up, in an 8x8x2-inch baking dish. Add the
water and cover with vented clear plastic wrap. Cook on 100% power
(high) for 3 to 5 minutes (5 to 7 minutes in low-wattage ovens) or
till peppers are barely tender, giving dish a half-turn once. Drain
and set aside.

Crumble meat into a 2-quart casserole. Stir in the ½ cup chopped green
pepper, chopped onion, chopped carrot, and garlic. Cook, covered, on
high for 5 to 6 minutes (8 to 9 minutes in low-wattage ovens) or till
meat is no longer pink, stirring once. Drain off fat.

Stir in tomato sauce, rice, raisins, chili powder, salt, allspice, and
hot pepper sauce. Spoon meat mixture into pepper shells. Cover with
vented clear plastic wrap.

Cook on high for 4 to 5 minutes (5 to 7 minutes in low-wattage ovens)
or till filling is hot and peppers are crisp-tender, giving dish a
quarter-turn after 2 minutes.

Makes 4 servings.


TIME
Preparation Time: 25 min.
Cooking Time: 12 min.


NUTRITIONAL INFORMATION PER SERVING:
23g protein
27g carbohydrate
8g fat
62mg cholesterol
545mg sodium
884mg potassium

·Low Fat ·Low Cholesterol