Spicy Stuffed Peppers

• 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

1. Cut tops from peppers; discard seeds and membranes.
2. Chop enough of the tops to make 1/2 cup; set aside.
3. Place peppers, cut side up, in an 8 x 8 x 2-inch baking dish.
4. Add the water and cover with vented clear plastic wrap.
5. 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.
6. Drain and set aside.

peppers, water, lean ground pork, onion, carrot, clove garlic, tomato sauce, rice, raisins, chili powder, salt, ground allspice, pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114529 (may not work)