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6 medium green peppers
1 lb. ground beef
1 c. Minute rice
2 Tbsp. instant minced onion
1 1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 (10 3/4 oz.) can tomato
soup, divided
1/2 c. water
6 slices sharp cheese

Cut off tops of green peppers; remove seeds and mem-
brane. Mix beef with rice, onion, salt, pepper and garlic.
Mix half of soup into beef mixture, then spoon mixture into
peppers. Arrange peppers in circle around sides of 3 quart
casserole. Stir water into remaining half of soup in can, pour
over and around peppers; cover. Cook in microwave 20 to 25
minutes, rotating dish 1/4 turn three times during cooking or
use turntable. Place slice of cheese over each pepper. Cook
until cheese melts. Serve with sauce from bottom of casserole.
Serves 6.

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