Ingredients
- 2bell peppers, any color, halved top to bottom, seeds removed, ribs cleaned off (see note)
- 2 tablespoonswater
- ¾ poundground beef
- ½ cuponion, finely diced
- ½ cupcarrot, finely diced
- 1 clovegarlic, minced
- 1eight-ounce can tomato sauce
- ½ cupcooked rice
- ¼ cupraisins
- 1 teaspoonsalt
- ⅛ teaspoonground allspice
- or two of hot sauce to taste, optional
- salt and pepper to taste
- ¼ cupgrated parmesan cheese or 1/2 cup grated meltier cheese; jack is very nice
Directions
- 1
Place peppers cut side up in a microwaveable baking dish. Add two tablespoons water and cover tightly with plastic wrap. Vent wrap in one or two places. Cook three to five minutes on high. Drain and set aside. Set dish aside to use in a few minutes.
- 2
In the meantime, cook ground beef over medium-high heat until no longer pink. Add in the diced green pepper (if using, see note) carrots, onion, and garlic. Continue to cook until onion is softened. Drain of excess fat. Stir in the rest of the ingredients except cheese and spoon into peppers.
- 3
Place peppers back in cooking dish, sprinkle with cheese. Cover with plastic wrap and cook four to five minutes on high.
- 4
Note: You can use four bell peppers and remove top, then clean the ribs and cook them standing up. Use the small bit of top, chopped up, to add to the recipe with the onions and carrots.