6 med. green peppers
1 1/2 lbs. ground chuck beef
1 sm. onion, chopped (1/2 c.)
1 c. rice, cooked
1 1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 (10 3/4 oz.) can condensed tomato soup
1/2 c. water
2 c. cheese, grated

MICROWAVE METHOD: Cut off tops of green peppers; remove seeds and membrane. Mix raw beef with onion, rice, salt, pepper and garlic. Divide evenly into peppers. Arrange peppers upright snugly into 3-quart casserole, so one pepper fits in center of dish. Blend soup and water until smooth; pour over peppers, cover. Microwave at High for 28 to 32 minutes. Sprinkle with cheese, recover and let stand 5 to 10 minutes before serving. Makes 6 servings.