Microwaved Red Peppers Stuffed With Minced Beef

Today I didn’t have enough time to prepare dinner so I decided to cook it with the use of my microwave oven. It was pretty fast and time-saving. Find below the recipe:

Microwaved Red Peppers Stuffed With Minced Beef

Number of servings: 4 (for 4 persons)

Ingredients:

• 3-4 red peppers
• Approx. 1 lbs of minced beef
• 1 medium chpped onion
• 1 fresh chopped tomato
• A small can of tomato sauce
• 1/3 cup of brown cooked rice
• 2 slices of yellow cheese
• 1/2 teaspoon of freshly grinded pepper
• Oregano (optional)
• 1/2 teaspoon of seasoned salt
• ½ teaspoon of pepper

Cut tops off red peppers, remove seeds and green top parts; set aside. In a bowl start preparing the stuff mixture: brown the beef with salt and black pepper, add chopped and golden-brown fried onion pieces, small pieces of diced tops of red pepper, spices, chopped tomato, rice, tomato sauce, pieces of yellow cheese and stir and mix all the ingredients with a spoon well.

Then fill peppers with prepared mixture, put them in the bowl and cover it tightly with plastic wrap; fold back small edge for steam to escape. Set your microwave oven to max. power level and microwave the stuffed peppers up to 8-12 minutes or until tender.

Tips:

- If the peppers seem to be firm after cooking, you can keep them in the bowl and cover the top of bowl with the plastic wrap and leave for some time. This way the peppers will become softer.
- Before microwaving the peppers check if your kitchenware that you are going to use (e.g. the glass bowl) is safe for microwave cooking.
- Serve the peppers with mashed potatoes.

Yummy Home-made Coleslaw

Yummy Coleslaw

(Ingredients for 4 servings)

• 300 grams of white cabbage (approx. 0,66 lbs)(I took one half of a small-sized cabbage head).
• 2 fresh carrots
• A small onion
• One apple
• ½ can of sweet corn and shredded fresh parsley – optional)

Sauce:

• One half of lemon
• 1 tablespoon of mayonnaise
• 3 tablespoons of low-fat yoghurt
• 3 tablespoons of sour cream
• Salt & black pepper

Preparation steps:

1. Wash and clean the cabbage, chop it thinly and put into a bowl. Then add peeled and grated carrots, onion, cut previously into small cubes. Sprinkle all the ingredients with salt and pepper and mix them with a spoon.

2. Cover the bowl with cling film or aluminum foil and leave for an hour in the fridge. In the meantime prepare the sauce: mix the mayonnaise with yoghurt and sour cream, add salt and pepper for a taste, squeeze all the juice out of the lemon and also add it to the sauce.

3. Combine the prepared sauce with cabbage mixture, add grated apple, corn and freshly chopped parsley flakes. You can put the Coleslaw again in the fridge for a couple of hours before serving.

TIPS:


- Coleslaw tastes best when served chilled.
- If you don’t like the low-fat yoghurt taste then opt for mayonnaise and sour cream only.
- Remember to chop the cabbage very thinly.