6 med. peppers
1 1/2 lb. ground beef
1 sm. onion, chopped
1 c. cooked rice
1 1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, chopped
1 can tomato soup
1/2 c. water
2 c. grated NY State Cheddar cheese

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 in 3 quart casserole so that one pepper fits into center of dish.

Blend soup and water until smooth. Pour over peppers. Cover. Microwave at high for 28-32 minutes. Sprinkle with cheese; recover and let stand 5-10 minutes before serving.