Mix red and green peppers for an extra colorful dish.
4 large peppers
1 lb. ground beef
1/2 to 1/3 cup cooked white or brown rice
1 onion, finely minced
2 cloves garlic, finely minced
Salt and pepper to taste
1 can (8 oz.) tomato sauce
1 tablespoon Gravy Master
1 teaspoon oregano
Cut tops from peppers to form lids and reserve. Seed peppers and remove membranes.
Combine beef, rice, onion, garlic, salt, pepper and 2 tablespoons of the tomato sauce. Fill peppers and place in a baking dish just the right size to hold peppers upright.
Combine remaining tomato sauce with Gravy Master and oregano. Pour over peppers. Top peppers with their reserved lids.
Cover with plastic wrap and cook on HIGH 10 to 15 minutes, rotating dish several times during cooking. Makes 4 servings.