4 medium green, red or yellow sweet peppers
2 tbsp. water
3/4 lb. lean ground pork or beef
1/2 c. finely chopped onion
1/2 c. finely chopped carrot
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1/2 c. cooked rice
1/4 c. raisins
1 tsp. chili powder
1/4 tsp. salt
1/8 tsp. ground allspice
few dashes of bottled hot pepper sauce

Cut tops from peppers; discard seeds and membranes. Chop enough of the tops to make 1/2 cup; set aside. Place peppers, cut side up, in an 8 x 8 x 2-inch baking dish. Add the water and cover with vented clear plastic wrap. Cook on 100% power (High) for 3 to 5 minutes (5 to 7 minutes in low-wattage ovens) or until peppers are barely tender, giving dish a half-turn once. Drain and set aside.

Crumble meat into a 2-quart casserole. Stir in the 1/2 cup chopped green pepper, chopped onion, chopped carrot and garlic. Cook, covered, on High for 5 to 6 minutes (8 to 9 minutes in low-wattage ovens) or until meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, rice, raisins, chili powder, salt, allspice and hot pepper sauce. Spoon meat mixture into pepper shells. Cover with vented clear plastic wrap. Cook on High for 4 to 5 minutes (5 to 7 minutes in low-wattage ovens) or until filling is hot and peppers are crisp-tender, giving dish a quarter-turn after 2 minutes.

Makes 4 servings.

Time - Preparation Time: 25 minutes. Cooking Time: 12 minutes.