Pams Microwave Stuffed Pepper Casserole Recipes

STUFFED PEPPER CASSEROLE

Steps:

• In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.
• Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it's fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.
• Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
• Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don't worry if it's still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.
• Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you'd like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.

MICROWAVE STUFFED BELL PEPPERS

Steps:

• Cut the top off of the peppers, (the part with the stem). Remove the seeds and the membranes, and rinse them.
• 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.
• Sprinkle each one with cheese and serve.

PAM'S MICROWAVE STUFFED PEPPER CASSEROLE

Steps:

• 1. Wash and chop peppers and onion, and place into a Ziplock, Zip and Steam microwave steamer bag. (or into a microwave safe bowl with 2 tsp water covered with plastic wrap) and steam on HIGH power for 3 to 4 minutes. Remove from microwave and allow to sit to finish steaming.
• 2. In a very large microwave safe mixing bow, divide both meats into bite size pieces, microwave on high for 3 minutes, stir to break up clumps and continue to microwave in 2 minute intervals, breaking up clumps if they form, until completely cooked.(This took me about 10minutes total) Remove bowl and pour off any extra fat that accumulated.
• 3. Add steamed veggies, and all other ingredients except rice, lemon juice and mozzarella (if using). Stir together well, making sure the tomato paste is well distributed. Add rice and stir. Taste and adjust salt, pepper and seasonings. Add lemon juice if desired to brighten the taste. Heat to desired temperature in microwave if needed.
• 4. May be served immediately or you may pour into a lagre baking dish, sprinkle with mozzarella and either heat in microwave to melt cheese or pop under broiler to melt and brown the cheese.

MICROWAVE STUFFED GREEN BELL PEPPERS

Steps:

• Wash the peppers. Remove tops, seeds, and any membranes. 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 sauce is hot, about a minute.