Homemade microwave meals save time

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I’ve found that using my microwave oven saves hours of time and keeps my kitchen clean and cool. The history of the microwave oven goes back to 1946, when Dr. Percy Spencer, an electronics genius and war hero, was touring one of the labs at the Raytheon Company. It was testing a vacuum tube called a magnetron, the power tube that drives a radar set. As Dr. Percy stood in front of the “radar box,” a candy bar in his pocket melted.

Dr. Percy tried other experiments with food, including using popcorn kernels. He designed a metal box around the magnetron with microwave power. Engineers developed and refined the idea, and the first commercial microwave oven hit the market in 1947. However, original response was negative, and it wasn’t until 1975 that a microwave oven was created for home kitchens.

I encourage you to read the instruction book that came with your microwave oven. It’s the easiest way to discover all its features and how to use them. My microwave has all of the usual functions, but I especially love the warming oven feature. It cycles on and off so that I can hold dinner for my husband when he’s running late, or keep a casserole dish warm during the holidays.

You can use your microwave to prepare everything from appetizers to desserts. It’s also energy efficient, so it won’t heat up your kitchen. And it helps to retain more nutrients in your foods during cooking. In some cases, a microwave is the best way to cook a dish, especially ones with vegetables, because they’ll have better taste and texture.

When cooking on any power level other than HIGH, the oven cooks by cycling power on and off, so the energy has a chance to move through the food without overcooking it. HIGH is usually reserved for cooking, while MEDIUM and LOW power are generally used to soften, melt and defrost foods. Carefully follow the recipe when using your microwave, and you’ll have beautifully cooked meals every time.

Stuffed Green Peppers (Depositphotos photo)

This recipe for Quick Stuffed Bell Peppers is easy to assemble and cooks in minutes. It freezes well, so double the recipe, and when you’re pressed for time you’ll have a homemade meal in just minutes!

Quick Stuffed Bell Peppers

8 bell peppers, tops removed and cut into a small dice, white membrane and seeds removed and discarded
1 cup shredded Monterey Jack cheese, divided
1 pound lean ground beef or turkey
5 crackers, crushed into fine crumbs
1 Eggland’s Best egg, slightly beaten
1 (3 ounce) package dehydrated onion soup mix
1 tablespoon steak sauce
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper

Tomato Sauce Topping
8 ounces tomato sauce
2 tablespoons salsa
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons brown sugar

1. Using a large bowl, gently mix together the diced pepper tops, 1/2 cup of cheese, ground meat, crackers, egg, soup mix, steak sauce, Worcestershire sauce, salt and black pepper.
2. Stuff the prepared peppers with the ground meat mixture, and stand them upright in a lightly greased 12-by-8-by-2-inch baking dish.
3. Combine the tomato sauce, salsa, salt, pepper and brown sugar. Mix well and pour over peppers.
4. Cover tightly with microwave-safe plastic wrap; fold back small edge for steam to escape. Microwave on HIGH 12 to 15 minutes, until the filling is hot and pepper is almost tender. Let stand 6 to 8 minutes. Sprinkle peppers with the remaining cheese. Serve with a side of rice and a salad.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.

(c) 2018 King Features Synd. Inc., and Angela Shelf Medearis