4 med. bell peppers
2 c. chopped tomato
2/3 c. instant rice, uncooked
1/2 c. chopped onion
1/4 c. raisins
1/4 c. chopped fresh parsley
2 tbsp. sunflower seeds
2 tbsp. butter, melted
3/4 tsp. salt
1/2 tsp. curry powder
1/4 tsp. pepper
1/2 c. water

Cut thin slice from stem end of peppers. Remove seeds and membranes. Rinse. Arrange in circle in 9 x 1 1/4 inch pie plate. In mixing bowl, combine all remaining ingredients, except water. Fill each pepper with about 3/4 cup mixture. Spoon 2 tablespoons of water onto mixture in each pepper. Cover loosely. Microwave on high for 11 to 14 minutes, rotating pie plate a 1/2 turn after 6 minutes, until peppers are crisp tender. Note: 265 calorie per serving. Serves 4.