to 375 degrees. In batter bowl, combine
olive oil, onion, garlic and pine nuts.
Microwave on high 3 minutes. Add remaining
stuffing ingredients. Cover.
Microwave on high 5 minutes, then on half
power 8-10 minutes or until the rice has
In meantime, cut off the tops of each
pepper or if they are very large, cut them
in half lengthwise). Gently remove the
membrane and seeds. Arrange them upside down
in a ceramic baking dish. When rice is done,
set it aside.
Cover the peppers with a waxed paper sheet and microwave the empty
pepper shells 3-4 minutes to practically cook them. Then stuff with the
Combine water and tomato paste.
Pour over and around the peppers. Drizzle
a little olive oil over the top of each
pepper. Bake in hot oven 25-30 minutes, or
until peppers are tender and stuffing has
browned on the top. (depends on the size of