Since the peppers in your recipe are already cooked, then the finishing microwave cooking sounds as if it is to cook the filling and blend the flavors. I think the result would be very good. I don't cook a lot of things in the microwave, veggies or reheats being the most common, but I converted an enchilada recipe for microwave cooking and it turns out great in a fraction of the time it takes for the oven version.

I used to do quite a bit of cooking in the microwave. Not so much anymore. I used to have a large microwave so I could stack the cookware in it. I still do most vegetables in there. I would cook hamburger in there to add to spaghetti sauce, make a quick burger or something. I like to cook a casserole and then it's usually heated in the microwave. Soups are all microwaved. I'll occasionally microwave a potato when I just want a boiled potato. When you microwave a potato, you're essentially boiling it, not baking it as some think.

I have the Rubbermaid microwave cookware and it really makes a difference.

I took a microwave class at the Co. Extension Office with a friend in 1978, but didn't get my first microwave until 1979 (which was a 1-year old used oven and large enough to rent out to a family of 4 ;-). I actually learned how to "cook" in my microwave from that class. It came with an excellent cookbook, and I made lots of things, including baked goods I made frequently in the summer in order to keep the heat out of the kitchen. When we moved in late 1979, the microwave was my only oven for about a month, and I cooked a small turkey in the microwave that year for Thanksgiving.

I took the class and got the microwave so I could save energy cooking meals (anyone else remember the "energy crisis" from back then?), and it's too bad more people don't take advantage of more than popping corn, heating leftovers, melting butter, and cooking frozen entrees. I still look for the small microwavable Bundt cake pans at thrift stores (there was a commercial cake mix that came with the Bundt pan) and I use them as give-away pans in some of my cooking classes I give at the Food Bank. There are many families who only have a microwave, and maybe a hot plate to prepare food for their family, so my early skills learning how to actually "cook" in a microwave have paid many years of dividends when I share my microwave recipes.

And for anyone who needs to replace a microwave, be sure to check out a convection/microwave to get more use from the machine. I can bake two, 1-1/2 pound loaves of yeast bread, in 25-minutes in my Sharp Convection/Microwave Oven - and NO preheating - for a real energy saver.

I find food cooked in microwave ovens often has an "off" texture. I think microwave ovens can be useful if used at a gentle temperature for warming leftovers in ceramic or glass containers but beyond that, I think just about any other cooking method besides a microwave is better. Remember to avoid having plastic wrap in contact with the food when doing this.

Plastic "microwaveable" containers can leach dangerous chemicals into the food being cooked.

Just finished cooking the peppers. 3 1/2 minutes in the microwave to cook them, then I stuffed them and microwaved them another 8 minutes, and an additional minute after I sprinkled cheese on top. Had a little taste (waiting until dinnertime to eat) and they are delicious!

Cynic I am going to check out the Rubbermaid cookware, thanks!

Grainlady, I agree with the energy saving, plus one doesn't have to heat up the house with using the oven when it is 100 degrees outside.

I do love to cook with my oven too, but the microwave definitely has its uses.

I agree with Snidely--there is something about the texture of microwaved food that seems off to me. I don't even own a microwave any more. I gave it away. I was only using it once per year to melt butter when I baked cookies. I just reheat food in the oven. However, the points about heating up the house with the oven is very true.

I cook most of my steamed vegetables in the microwave. I remember when I was first married in 1981, I had a new microwave (remember how expensive they used to be!) and I tried to cook meats in it but I didn't like how they turned out. I still have my old microwave cooking instruction manual that is really an awesome book of how to cook just about anything in the microwave. If you go to large garage sales like at churches or book sales, you can still find those cooking manuals...it is very detailed.

The one thing that I cook is baked potatoes. The microwave does a great job and is fast.

I also do instant coffee in the microwave - it's convenient.

Have used microwave as sort of a "slow cooker". NOT concerned about doing anything quick... peppers about 5 minutes on high and then 45 minutes on maybe power 2 outta 10?

Once, MANY years ago, tried to cook a hunka corned beef in microwave. I KNEW how to make it... simmered on stove top for a few hours. It was "cooked" alright in about 5 minutes, but hard as a ROCK! Switched back to stove top and rescued it... a few hours later!?!

I took a microwave cooking class for my "huge" oven back when they first came out. I baked a cherry chocolate cake and.....a turkey. :0)

Now...... I still poach eggs and bake diced potatoes.

My mom makes her meatloaf in the microwave and cooks all of her rice in there too.

If I am running short on time for baked potatoes I will microwave them for a bit and then put them in the oven.

jewels, I do the same with potatoes. I'll finish in the oven, it seems like otherwise they come out of the microwave a little heavy, don't break up and 'fluff' with a fork as when oven baked. But, DH likes to cook them like his 'nana'/grandmother and I'm all for anything he will cook ;-) She would peel russets, rub in olive oil and roast whole over wood. All she had was wood on which to cook. DH peels, rubs in olive oil, and roasts over indirect heat on the gas grill outside (and out of my way). Nana's potatoes.

I use my microwave to heat water for tea, and sometimes to cook asparagus. I use the one at work to (re)heat lunches. Otherwise, it just sits lonely.

I had microwave "baked potatoes" in mind with my earlier comment about off-textures. An oven-baked potato should have a creamy, smooth texture and deliciously crisped skin. A potato cooked in a microwave often has a granular texture like sand or dirt and the skin is soggy and limp. The internal graininess happens even when starting in a microwave and finishing in the oven.

Green veggies seem to get tough when nuked. Not tough in an al dente sense, but just tough. Metal steamer baskets are cheap, less than $10. Put one in a pot, add a little water, and any food can be steamed pretty quickly.

I have often said that I am no cook. I use my microwave throughout the day. I warm my cup of cream/milk for my coffee. I heat soup for lunch. I thaw a slice of bread for a sandwich. I cook vegetables and reheat a dinner plate. I defrost meat before broiling it. I use glass cookware with glass lids; cover a soup dish with a paper plate; use a 'top hat' microwave cover over a dinner plate. See? No real 'cooking', and it's *fast*!

I have used a microwave since 1980 to cook everything. I have stopped using it to cook meat, use the oven or slow cooker for that. Also don't bake in the microwave even with convection. I guess I never got the hang of it. We especially like steamed veggies that come out still crisp and fresh tasting. I also do the potato thing with cooking halfway than finishing in the toaster oven.

I make lots of main dishes like casseroles in it. I also use it to make jam and jelly and other preserves and pickles. And make old fashion fudge and other candies. I use recipes made for microwave cooking that vary the power levels. That is the key. I couldn't have survived my kitchen remodel without it.

I "bake" Russett potatoes and sweet potatoes in the microwave: wash well and while still wet wrap in a paper towel; microwave according to size - you have to judge. Just remember go the lowest minutes you think, then if not done, go for another few minutes.

Cook hamburger which is to be added as an ingredient in a recipe.

Steam frozen vegetables.

Soften or melt butter.

Heat milk. Heat water.

Reheat biscuits, other breads, gravies, soups, sidedishes or meals.

I have prepared meat dishes, but prefer the slow cooker.

I've never really understood the appeal of russet potatoes--haven't purchased one of those in many years, although I do eat them on occasion at restaurants. We like the flavor of red potatoes, whether for garlic mashed potatoes, plain/baked, fried or for casserole-style dishes. Mashed excepted, I actually like mine to retain a bit of crunch.

Walnutcreek- An absolute fave of mine is to bake a sweet tater in the microwave, and then put sugar and butter on it. Now that I'm eating low carb, I might reduce it to half a tater and use butter only, but they are so good that way as a quick meal.

I'm with you, Lucille, except don't add sugar, just butter. It seems to me that the microwave enhances the sweetness of the sweet potato rather than baking in the oven. Love them. Used to eat one for lunch everyday.

I am satisfied with the heating that it does on water or mixed with milk for instant coffee - possibly because the mug doesn't have a large diameter.

When I make cooked cereal, e.g. oatmeal or multi-grain, heat the milk on processed cereal, or reheat stew, it seems to me that there's heating and cooking around the outside of the bowl, but the material in the middle remains somewhat cold, or doesn't reheat much. One needs to stir the mix two or more times to get the job done satisfactorily, it seems to me.

Thanks for the info about the sweet potato - I'll have to try that.

ole joyful

Someone shared how to cook corn on the cob in the microwave. It is easy and mess free. For just one or two, it makes sense. You have to cut off the stem end of the corn and keep the corn cob still in the husk. Make that cut where you guess the bottom row of kernels would be--this is important. Leave the corn and silks in the husk, and microwave for 4 minutes for one corn cob. Remove from the microwave, hold onto the very tip of the leaves at the top of the cob and shake downward vigorously. The corn silk and husk will stay in your hand and the corn cob will drop onto the table. Roll in a little melted butter, salt and pepper, voila.

I usually use ours to warm the cat food out of the frig. Just take the chill off.....not to cook it!

I cook vegetables in it, with just a bit of water.

Reheating leftovers on a plate is a given.

I don't like the texture of a microwaved "baked" potato, but we often start cubed potatoes cooking in the microwave prior to making home fries.

Browse any second hand store and you'll see a large assortment of microwave cookbooks!

sheilajoyce, insecticides are heavily used on corn. Fortunately, most of it can be removed by taking off all the husk material and rinsing the cob well under running water before cooking. Your method doesn't allow that.

Unless you're using organic corn (if there is such a thing), I wouldn't want to expose insecticide chemical residue to high heat on food I would later eat.

I gave up on cooking rice in the microwave(saw it mentioned in an earlier comment) because I always have boil overs. I haven't been able to get it right even using a really large dish to cook in. I even have a microwave rice cooker, follow directions and it still boils out the top.

snidely, she takes the husks off. Before or after, what does it matter, as long as she doesn't eat the husks?