Stuffed Bell Peppers Name: Jennifer Miller Base: Fort Belvoir Recipe: Ingredients 6 large green bell peppers 1 lb lean ground beef 2 tablespoons finely chopped onions 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon garlic powder 1 cup rice (measured dry, before cooking) or 1 cup brown rice, cooked ( measured dry, before cooking) 1 cup frozen corn kernel (optional) 1 (15 ounce) cans tomato sauce 3/4 cup shredded mozzarella cheese grated parmesan cheese, for serving Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Place peppers, with tops, upright in ungreased 9x12 inch glass baking dish. Cover with plastic wrap; microwave until hot, 3 to 4 minutes--(note: do NOT cook peppers until done, you are just blanching them, 3 to 4 minutes should be plenty, depending on the size of your peppers). Proceed to finish cooking in microwave OR in oven (see following instructions). OVEN METHOD: Cook and stir hamburger and onion until hamburger is light brown; drain if necessary. Stir in salt, pepper, garlic powder, cooked rice, corn (if using), and 1 cup of the tomato sauce; heat through. Stuff each pepper with hamburger mixture; stand upright in ungreased baking dish, 9x12 inches. Pour remaining sauce over peppers. Replace tops (stem ends) on peppers. Cover with foil; cook in 350 degree F oven 45 minutes. Uncover; cook 15 minutes longer. Remove from oven and sprinkle with shredded mozzarella cheese. -OR-. MICROWAVE METHOD: (This is a good technique in warm weather, when you don't want to heat up your kitchen!): Mix cooked rice, uncooked hamburger, onion, salt, pepper, garlic powder, corn, and 1 cup of the tomato sauce. Stuff each pepper with about 1/2 cup of the hamburger mixture. Pour remaining sauce over peppers. Replace tops on peppers. Cover with plastic wrap; microwave 7 minutes on HIGH. Turn plate; microwave until mixture is done, 7 to 8 minutes longer. Sprinkle with shredded mozzarella cheese. Serve with grated Parmesan cheese at the table. Makes 6 servings.