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Save time with this meal




 

 

I’ve found that using my microwave oven saves hours of time and keeps my kitchen clean and cool. The history of the microwave oven goes back to 1946, when Dr. Percy Spencer, an electronics genius and war hero, was touring one of the labs at the Raytheon Company. It was testing a vacuum tube called a magnetron, the power tube that drives a radar set. As Dr. Percy stood in front of the “radar box,” a candy bar in his pocket melted.

Dr. Percy tried other experiments with food, including using popcorn kernels. He designed a metal box around the magnetron with microwave power. Engineers developed and refined the idea, and the first commercial microwave oven hit the market in 1947. However, original response was negative, and it wasn’t until 1975 that a microwave oven was created for home kitchens.

This recipe for Quick Stuffed Bell Peppers is easy to assemble and cooks in minutes. It freezes well, so double the recipe, and when you’re pressed for time you’ll have a homemade meal in just minutes!

Quick Stuffed Bell Peppers
8 bell peppers, tops removed
and cut into a small dice, white
membrane and seeds removed
and discarded

1 cup shredded Monterey Jack
cheese, divided
1 pound lean ground beef or
turkey
5 crackers, crushed into fine
crumbs
1 Eggland’s Best egg, slightly
beaten
1 (3 ounce) package dehydrated onion soup mix
1 tablespoon steak sauce
1 teaspoon Worcestershire
sauce
1 teaspoon salt
1 teaspoon black pepper

Tomato Sauce Topping:
8 ounces tomato sauce
2 tablespoons salsa
1 teaspoon salt

1 teaspoon black pepper
2 tablespoons brown sugar

1. Using a large bowl, gently
mix together the diced pepper
tops, 1/2 cup of cheese, ground
meat, crackers, egg, soup mix,
steak sauce, Worcestershire sauce,
salt and black pepper.
2. Stuff the prepared peppers
with the ground meat mixture,
and stand them upright in a lightly
greased 12-by-8-by-2-inch baking
dish.
3. Combine the tomato sauce,
salsa, salt, pepper and brown sugar. Mix well and pour over peppers.
4. Cover tightly with microwave safe plastic wrap; fold back
small edge for steam to escape.
Microwave on HIGH 12 to 15
minutes, until the filling is hot and
pepper is almost tender. Let stand
6 to 8 minutes. Sprinkle peppers
with the remaining cheese. Serve

with a side of rice and a salad.
Angela Shelf Medearis is an
award-winning children’s author,
culinary historian and the author
of seven cookbooks. Her new
cookbook is “The Kitchen Diva’s
Diabetic Cookbook.”
©2018 King Features Synd.
and Angela Shelf Medearis


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