6 med. green peppers
2 c. cooked rice
1 lg. egg, slightly beaten or 1/4 c. Eggbeaters
1 c. chopped onion
1 sm. can tomatoes or 1 (10 oz.) can Rotel tomatoes
1 tbsp. vegetable oil
1 c. bread crumbs or wheat germ
1 1/4 c. grated Cheddar cheese

Cut off tops of peppers and remove and discard seeds. Dice tops, discarding stems, and mix all ingredients, reserving 1/2 cup cheese. Stuff peppers and place in a round microwave casserole. Put extra filling around peppers. Peppers should fit tightly. Cover with plastic wrap, piercing 4-5 times for vents. Microwave on High 15 minutes. Sprinkle with reserved cheese. Cover; let stand 2-3 minutes. Then serve. This dish can be made ahead and frozen for later use. Do not cook until after thawed.