4 med. green peppers
2 c. chopped tomato
2/3 c. uncooked instant rice
1/2 c. chopped onion
1/4 c. raisins
1/4 c. snipped parsley
2 tbsp. sunflower kernels
2 tbsp. butter
3/4 tsp. salt
1/2 tsp. curry powder
1/4 tsp. pepper
1/2 c. water

Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Arrange peppers in circle in 9 or 10 inch microwavable pie plate.

Mix remaining ingredients except water. Fill each pepper with 2/3 cup mixture. Spoon 2 tablespoons water into each pepper.

Cover loosely and microwave 6 minutes on high (100%); rotate pie plate 1/2 turn. Microwave until peppers are crisp-tender, 4 to 5 minutes. 4 servings.