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 lg. onion, thinly sliced and separated into rings
1 lg. green pepper, chopped
3/4 c. uncooked instant rice

1. Mix ground beef, egg, chili powder, salt and pepper. Shape into 1 1/2 to 2-inch balls. Place in 2-quart casserole. Microwave at HIGH until meatballs are set and lose pink color, 6 to 11 minutes, rearranging meatballs after half the cooking time. Drain.

2. Stir in remaining ingredients; cover. Microwave at HIGH until mixture is bubbly and onions are tender, 6 to 11 minutes. Stir after half the cooking time. Let stand until rice is tender, 2 to 3 minutes. Makes 4 servings.