Stuffed Peppers in the Microwave

Cooking method

1. Step 1:

   

   Gather your ingredients. Use long-grain or parboiled rice so it doesn't turn mushy in the filling. Rinse it well, changing the water several times to wash off the surface starch. Put it in a saucepan with a cup of clean water and set it over the heat. Add a pinch of salt, bring to a boil, and stir. Lower the heat to medium and cook for about 20 minutes — the rice should stay slightly firm. Drain it in a colander and let it cool a bit.

2. Step 2:

   

   Meanwhile, wash the bell peppers, cut out the stem and seed core, and rinse the insides to remove any leftover seeds. Let the peppers dry.

3. Step 3:

   

   Wash, peel, and grate the carrot.

4. Step 4:

   

   Peel the onion and cut it into small dice.

5. Step 5:

   

   You can use store-bought ground meat or grind your own. The filling is tastiest with a 50/50 mix of pork and beef, but you can also use ground chicken for a lighter version. Season the ground meat with salt and ground black pepper and mix.

6. Step 6:

   

   Pour the vegetable oil into a skillet and heat it. Add the onion and carrot and sauté until the onion turns translucent and the carrot softens.

7. Step 7:

   

   Add the ground meat to the vegetables, stir, and cook everything together over medium heat, stirring now and then, for about 15 minutes more. Turn off the heat.

8. Step 8:

   

   Stir the rice into the cooked meat and vegetables. Add more seasoning if needed. Spoon the filling into the peppers, packing it in firmly so it doesn't settle or fall out as it cooks.

9. Step 9:

   

   Place the stuffed peppers in a microwave-safe dish, pour a couple of tablespoons of water into the bottom, and cover with a vented lid to let steam escape during cooking. Microwave at 800 watts for 20 minutes.

10. Step 10:

    

    The peppers are ready. Serve them with sour cream and fresh herbs. Enjoy!