3 large green peppers
1 lb ground beef
1/2 cup onion, chopped
1 clove garlic, minced
7 1/2 oz canned tomatoes, cut up
1/2 cup pitted ripe olives, sliced
1/3 cup tomato paste, (1/2 a 6oz can
2 tsp chili powder
1 tsp sugar
1/4 tsp salt
2 1/2 cup crisp rice cereal
1 sharp cheddar cheese, shredde
Directions
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, 4-5 minutes. Drain. Season withn salt. Set aside. In a 2
qt M/w safe casserole cook beef, onion, and garlic, uncovered on HI
4-5 minutes, or until done-stirring 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 (med-hi) 4 mins. Uncover. Cook on 50% (med)
5-7 mins or until heated through, giving dish a half turn once.
Sprinkle with 1 TB shredded cheese. Cook on medium 30-60 seconds. Let
stand covered, 3 minutes.
Servings: 6 servings
Microwave Italian Stuffed Peppers;;Xmxx58b Recipe brought to you by Recipe Ideas
Categories: Italian; Microwave; Vegetable
The History of Recipes
It is possible to track the history of meal recipes way back into the far past, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to academics is a series of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later, there are a couple of cookery books which were published in the fourteenth century : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books have no connection with the curry that is popular today, but rather recipes for the types of food prepared for the rich people of the time. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the Middle-East, including spices like parsley, basil and rosemary. These new spices and herbs created an explosion in manuscripts on food, many of which are now in private collections. For the centuries that followed, the powerful families of Wesstern Europe competed to lay on the most extravagent meals, and as a result the best chefs and their collection of recipes were at a premium. Even so, it was during the 19th century that formal cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording the recipes of their peers. By the time we get to the 20th century, recipe publications were highly popular as a result of increased literacy, people having increased free time and having more disposable income. The introduction of the TV brought us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Microwave Italian Stuffed Peppers;;Xmxx58b recipe.
