Monthly Archives: February 2014

Oregon’s Summer and Winter

Last weekend, we found out again that western Oregon can treat us to a fourth season that the rest of the northern continent calls WINTER. Normally through January and February, we have rain, and rain, and some more rain. Instead, in just a few weeks we went from planting trees and playing on the beach to 11 inches of action-stopping, traffic-snarling, play-inducing SNOW! 

Snowy hill

sunset ocean boy


Lately, this picture has been repinned frequently on Pinterest so… AT LAST…

Stuffed Green Peppers in the Microwave

Whenever I see peppers go on sale at the grocery store, I take a mental GANDER of my fridge. Do I have leftover rice? Yes? Then TONIGHT we’re having stuffed peppers. I really like how BRIGHT the peppers remain when they’re nuked in a Demarle at Home mold. They don’t get soft and squishy which was a plus with our kids—they liked the CRUNCH of the peppers. I added the extra tomato sauce because we would fight over the tomato juice. If you want your peppers SWIMMING in yummy soupiness, then be my guest and throw in another can of tomato soup.

Here's another way I enticed our children to eat vegetables!

Stuffed Green Peppers in the Microwave
Adapted from GE’s Microwave Guide and Cookbook

  • 6-7 medium green or other color bell peppers
  • 1 ½ pounds lean ground beef, pork, turkey, or venison
  • 1 cup cooked brown rice
  • 1 small onion, chopped, about ¾ cup
  • 2 cloves garlic, chopped
  • 2 tsp Italian seasoning
  • 1 ½ tsp salt
  • ½ tsp pepper
  • 1 can (10 oz.) condensed tomato soup
  • 1 small can (8 oz.) tomato sauce
  • ¼ cup water
  • 6-7 cheese slices (optional)

Cut off tops of peppers; remove seeds. Arrange them snugly in a Round Mold placed on a medium Perforated Sheet.
Mix ground meat with rice, onion, garlic, and seasonings. Fill peppers evenly.
Mix tomato soup, sauce, and water; pour over and around the peppers. Cover with an octagonal Silpat.
Microwave on high for 14 minutes. Check for doneness: a meat thermometer should read 160° or meat should no longer be pink.
If you want, lay a slice of cheese over each pepper; return to microwave and cook an additional minute to soften cheese.