2 lg. peppers (about 12 oz. each), cut lengthwise in half
1 lb. ground beef
1 med. onion, finely chopped
1 clove garlic, minced
2 tsp. chili powder (may need a little more)
1 c. bottled spaghetti sauce
1 (7-8 1/2 oz.) can whole kernel corn, drained
1/2 c. Quick cooking rice
1/4 c. pimento stuffed olives, cut in half
1/2 c. grated Cheddar or Monterey Jack cheese

In 12 x 8 inch baking dish cook peppers on high 4 to 5 minutes until almost tender. Drain.

In 2 quart casserole, cook ground beef, onion, garlic and chili powder, covered, on high 4 to 5 minutes until beef loses its pink color, stirring once halfway through cooking. Stir in 3 quarter cup spaghetti sauce, corn rice and olives. Spoon some beef mixture into each pepper half, top with some cheese.

In same baking dish, cook peppers on high 2 to 3 minutes until cheese begins to melt. Spoon remaining 1/4 sauce over peppers. Cook 1 to 2 minutes until peppers are heated and cheese melts. Makes 4 servings.