1 1/2 lbs. ground beef
4 green peppers
1/2 c. chopped onion
1 tsp. salt
1/8 tsp. pepper
1 c. cooked rice
1 (11 oz.) can condensed Cheddar cheese soup
1 egg
3/4 tsp. dill weed
1/4 c. milk
1/2 tsp. Worcestershire sauce

Cut peppers lengthwise in half; remove seeds and membrane. Place pepper cups on large microwave-safe plate, cut side down; cover with waxed paper and microwave at high 3 minutes. Rotate plate 1/2 turn and continue cooking at high 2 minutes. Combine ground beef and onion; arrange in a ring in all-plastic sieve or small colander. Place sieve in bowl; microwave at high 3 minutes. Stir to break up beef. Continue cooking at high 3 minutes; stir after removing from oven. Sprinkle salt and pepper over beef; combine with rice, 2/3 cup soup, egg, and dill weed. Combine remaining soup with milk and Worcestershire sauce in glass custard cup and place in center of plate. Divide beef mixture into 8 portions; press one portion in each pepper cup, rounding the top; place in circle on plate. Microwave at high 6 minutes, rotating 1/4 turn every 2 minutes.