3/4 lb. ground beef
1 (16 oz.) can tomatoes
1 (7 oz.) can whole kernel corn, drained
1 (6 oz.) can tomato paste
1/2 c. Quaker Oats (quick or old fashioned, uncooked)
2 tbsp. dehydrated onion flakes
1 tbsp. chili powder
3/4 tsp. salt
6 med. sized green peppers
1/2 c. water

Cook meat in medium sized glass mixing bowl in microwave oven 5 minutes, stirring occasionally, rotating dish 1/4 turn 3 times. Drain. Add remaining ingredients except green peppers and water; mix well. Cut tops off of green peppers; remove stems and seeds. Place green peppers upright in ungreased 8 inch baking dish. Fill each green pepper with about 3/4 cup meat mixture. Pour water into bottom of dish. Continue cooking in microwave oven 20 minutes rotating dish 1/4 turn 6 to 8 times. Makes 6 servings.

Variation: To prepare in conventional oven, cut tops off of green peppers; remove stems and seeds. Simmer in enough salted boiling water to cover green peppers, about 5 minutes or until crisp and tender; drain. Brown meat; drain. Add remaining ingredients except green peppers and 1/2 cup water; mix well. Place green peppers upright in ungreased 8 inch baking dish. Fill each green pepper with about 3/4 cup meat mixture. Pour 1/2 cup water into bottom of dish. Bake in preheated moderate oven (350 degrees) about 30 minutes. Makes 6 servings.