I've just used some of the same filling to stuff - I mean "fill" - some peppers. I cooked these in the microwave. [Yes, I succumbed and got one quite recently: the kitchen gets so hot in summer when I have the oven on and it's not worth sweltering when I'm warming something up for just me. I've also missed the microwave as a kitchen tool.] This is what I did:
If you are using bell peppers, just cut off the tops and stand them in a microwave-proof dish. If you are using elongated peppers [which I prefer] split them open on one side, cutting as far down as you can go without actually dividing them into 2 halves. In either case, scoop out as much of the membranes and seeds as you can. Don't worry too much about this - if people mind a few pepper seeds , they shouldn't be eating the vegetable, in my opinion. You'll have to lay the elongated peppers in your dish. Cook the peppers on full power for 5 minutes. Now use a teaspoon to fill the peppers. [I found the easiest way was to hold them in the dish with a kitchen tongs.] Drizzle a little olive oil in the base of the dish and over the peppers. Cover loosely with a double sheet of kitchen roll. Cook on full power for another 10 mins. Buon appetito.
