3 med. bell peppers (green)
3/4 lb. ground beef
1/3 c. quick cooking rice, uncooked
1 tsp. salt
1/2 tsp. pepper
1 egg
1/3 c. water
1 c. (8 oz.) tomato sauce

Cut peppers in half lengthwise; remove core and seeds. Place peppers in 2 quart or 11 x 7 inch baking dish. In a medium mixing bowl, combine remaining ingredients, using only 1/2 of the tomato sauce. Spoon mixture into peppers. Pour remaining tomato sauce over the meat. Cook, covered, with wax paper on high for 10 minutes or until meat is done. For a softer cooked pepper texture, cook 12 to 13 minutes. Serves 6.