3 green peppers, halved lengthwise
1 tbsp. water
1 1/4 lbs. ground beef
1/2 c. chopped onion
1/3 c. chopped green pepper
1 clove garlic, minced
1/2 tsp. cumin
1/4 tsp. salt
2 (8 oz.) cans tomato sauce
3 tbsp. sugar
1 1/2 tbsp. vinegar
1 egg, beaten
1/2 c. quick cooking rice, uncooked

Place green pepper halves in a 2 quart (8 x 8 inch) square baking dish. Add the 1 tablespoon water. Cover with plastic wrap; fold back 1 corner to vent and microwave on high 5 minutes or until crisp tender. Drain and remove to a plate. Crumble beef into same casserole; add chopped green pepper, onion, garlic, cumin, and salt. Cover. Microwave on high 5 minutes or until beef is no longer pink, stirring once during cooking to break up meat.

Drain off fat. In medium size batter bowl, mix the tomato sauce, sugar, vinegar, beaten egg, and uncooked rice. Add the meat mixture. Place the green pepper halves back into the baking dish and divide the mixture among them also placing the mixture in between the pepper halves. Cover. Microwave on high 5 minutes or until hot.