Use Baked Fillings With Stuffed Vegetables

A microwave oven cooks stuffed vegetables, such as peppers, in about half the time it takes to bake them in a standard oven.

But because vegetables cook so quickly by microwave, use cooked fillings that need nothing more than a quick reheating. Otherwise, the vegetables will be reduced to mush.

To brown the top of the stuffing, place the stuffed vegetables under a broiler after microwaving. Use a ceramic casserole that can withstand intense broiler heat.

BEEF- AND BULGUR-STUFFED RED OR GREEN PEPPERS

4 large sweet red or green peppers

1 tablespoon oil

1 medium onion, minced

1 large clove garlic, minced

3/4 pound lean ground beef

1/2 cup uncooked bulgur or cracked wheat

1 1/2 cups tomato or spaghetti sauce

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/8 teaspoon red pepper flakes

1 tablespoon water

Slice stem ends off peppers. Remove cores and seeds, then set peppers aside.

Mix oil, onion, garlic and beef in microwave-safe 2-quart casserole large enough to hold peppers upright with 1/2 inch between. Push meat mixture into doughnut shape around edge of casserole.

Cover with wax paper and microwave on HIGH (100% power) 7 to 8 minutes, stirring at half time to break up beef and cook until no longer pink.

Mix in bulgur, 1 cup tomato sauce, Worcestershire, salt and red pepper flakes. Cover with vented plastic wrap and microwave on HIGH 5 minutes. Stir, cover and microwave on MEDIUM (50% power) 4 1/2 to 5 minutes until bulgur is tender-firm. Let stand, covered, 10 minutes.

Fill peppers with meat mixture and arrange 1/2 inch apart in same casserole. Add water and cover casserole with lid or vented plastic food wrap. Microwave on HIGH 7 to 8 minutes until peppers are barely tender, rotating casserole 180 degrees at half time. Let stand, covered, 3 minutes (peppers will continue to cook).

Lift peppers to heated serving plates. Discard casserole liquid and pour in remaining 1/2 cup tomato sauce. Cover and microwave on HIGH 2 minutes until uniformly hot. Spoon some sauce over each pepper before serving. Makes 4 servings.

Variation:

For Beef- and Rice-Stuffed Peppers, prepare as directed, substituting 1/2 cup uncooked converted rice for bulgur.

RICE- AND CHEDDAR-STUFFED TOMATOES

4 medium (2 1/2 to 3 inches in diameter) firm-ripe tomatoes

1 small onion, minced

1 tablespoon butter or margarine

1 cup cooked rice

3/4 cup coarsely shredded sharp Cheddar cheese

2 tablespoons minced canned green chiles

1/4 teaspoon salt

1/8 teaspoon black pepper

Slice 1/4 inch off stem ends of tomatoes and discard. Scoop seeds and pulp into bowl. Drain tomatoes upside-down on several thicknesses of paper towels. Discard tomato seeds. Drain tomato pulp and coarsely chop. Set aside.

Microwave onion and butter in wax-paper-covered, microwave-safe 1-quart casserole on HIGH (100% power) 2 1/2 to 3 minutes until glassy. Mix in tomato pulp, rice, cheese, chiles, 1/4 teaspoon salt or to taste and pepper. Stuff tomatoes with rice mixture, dividing evenly. Arrange 1 inch apart in 9-inch microwave-safe pie plate, leaving empty space in center.

Microwave, uncovered, on MEDIUM-HIGH (70% power) 7 to 9 minutes, rotating pie plate 180 degrees at half time, and cook until tomatoes are just tender. Check for doneness after 7 minutes (don’t pierce or tomatoes will lose juice and shape). Makes 4 servings.

Note: In ovens of less than 600 watts, increase cooking times about 15%.