Stuffed Green Bell Peppers II

You can blanch the peppers ahead of time for 3 min in boiling water and then freeze them for later use.

• Ready In: 32 mins
• Serves: 4

Ingredients

• 4  medium green peppers, washed
• 1  lb lean beef, ground
• 1⁄2 cup quick-cooking white rice, uncooked
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon dried oregano leaves
• 1⁄8 teaspoon garlic powder
• 1⁄3 cup water or 1⁄3 cup milk or 1⁄3 cup tomato juice
• 1  egg, slightly beaten
• 8  ounces tomato sauce with onion

Directions

1. Cut green pepper in half lengthwise; remove core and seeds.
2. Place peppers, hollow-side-up, in a shallow, heat-resistant, non-metallic baking dish.
3. In a medium-sized bowl, crumble beef.
4. Add rice, salt, pepper, oregano, garlic powder, water, egg and 1/2 cup of tomato sauce. Mix until thoroughly combined.
5. Spoon mixture into pepper halves.
6. Spoon remaining tomato sauce over peppers.
7. Heat, covered loosely with wax paper, 14 minutes in Micro- wave Oven or until meat is cooked and peppers are as tender as desired.
8. Allow to stand 4 minutes, covered, before serving.