Recipe - Microwave Italian Stuffed Peppers

3 Large green peppers
1 pound Ground beef
One half cup Onion; chopped
1 Clove garlic; minced
7 One half ounce Canned tomatoes; cut up
One half cup Pitted ripe olives; cut or sliced up
1/3 cup Tomato paste; (One half a 6oz can
2 teaspoon Chili powder
1 teaspoon Sugar
One fourth teaspoon Salt
2 One half cup Crisp rice cereal
Sharp cheddar cheese;shredde

Halve peppers lengthwise. Discard seeds and membranes. Arrange cut side up
in 12 x 8 x 2 M/w safe dish. Cover with plastic wrap, vent Cook on HI, 45
minutes. Drain. Season withn salt. Set aside. In a 2 qt M/w safe casserole
cook beef, onion, and garlic, uncovered on HI 45 minutes, or until
donestirring twice to break up meat. Drain. Stir in tomatoes, olives,
tomato paste, chili powder, sugar and salt.Stir in rice cereal. Spoon
mixture into pepper halves. Wrap pepper halves singly in moisture prrof and
vapor proof wrap. Seal, label and freeze up to 2 months. To heat, unwrap a
pepper half and place in M/w safe individual casserole. Cover with plastic
wrap vented. Cook on 70% power (medhi) 4 mins. Uncover. Cook on 50% (med)
57 mins or until heated through, giving dish a half turn once. Sprinkle
with 1 TB shredded cheese. Cook on medium 3060 seconds. Let stand covered,
3 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini