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1 lb. ground beef
1 egg, slightly beaten
1 1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can stewed tomatoes
1 large onion, thinly sliced
and separated into rings
1 large green pepper, chopped
3/4 c. uncooked instant rice

Mix ground beef, egg, chili powder, salt and pepper.
Shape into 1 1/2 to 2-inch balls. Place in 2 quart casserole.
Microwave until meatballs are set and lose pink color, 5 to 9
minutes, rearranging meatballs after half the cooking time.
Drain. Stir in remaining ingredients. Cover; microwave until
mixture is bubbly and onions are tender, 5 to 9 minutes. Stir
after half the cooking time. Let stand until rice is tender, 2
to 3 minutes. Makes 4 servings.

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