Stuffed upside down peppers

Cooking times listed in recipes are based on stacking, preparing three dishes at once. If you’re preparing a single dish on its own, cook 8-10 minutes on power level high


  • 1 lb./455 g ground beef
  • 1 onion, chopped using Chop ’N Prep Chef
  • 5-oz./425 g can diced tomatoes
  • 1 cup quick cooking rice
  • 10-oz./285 g can enchilada sauce
  • 1 large green bell pepper, cored and quartered
  • ½ cup shredded cheese


  1. Add beef and onion to Colander. Place Colander in 1¾-Qt./1.75 L Casserole. Cover and microwave on high power 5–6 minutes, stirring halfway through, or until meat has cooked through.
  2. Drain and wipe clean 1¾-Qt./1.75 L Casserole. Transfer meat to Casserole and add tomatoes, rice and enchilada sauce. Stir to combine.
  3. Place peppers, cut side down, on top of meat mixture.
  4. Stack and microwave on high power 15–20 minutes. Let rest for 5 minutes.
  5. Spoon meat mixture over each pepper quarter and top with cheese.

4 servings.

To order the products used in this recipe, click on the images below:

hachoir gagne tempsTupperondes


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