Pasta Stuffed Peppers 2

1/2 cup uncooked pasta (stars, small bows, elbow macaroni)
2 med bell peppers
1/4 cup onion, finely chopped
1 small garlic clove, minced
1/4 lb lean ground beef
1/2 cup tomato sauce
2 tsp brown sugar
1/2 to 1 tsp curry powder

Prepare pasta according to package directions. Drain. Cut off and reserve stem ends of peppers. Remove and discard inner membrane. Place peppers cut side down in a 1-quart casserole with 2 tablespoons of water. Cover tightly with plastic wrap, microwave on High just until tender, about 3 to 5 minutes. Drain, cover, and set aside. Chop up usable pepper from stem ends. In a medium microwave bowl, combine chopped pepper, onion, and garlic with 1 tablespoon water. Cover with plastic wrap. Microwave on High until onions are tender, about 3 minutes.

Crumble the ground beef over the vegetables. Cover and microwave on High until the meat is thoroughly cooked, about 2 minutes. Add tomato sauce, sugar, curry powder, and pasta. Stir to combine. Fill peppers with mixture. Refrigerate until ready to reheat.

To reheat, cover loosely with plastic wrap. Microwave on Medium until hot, about 6 to 9 minutes.

Serves 2.

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Cajun Country -- New Iberia, Louisiana