2 lg. green peppers
1 (15 oz.) can corned or roast beef hash
1/2 c. shredded cheese (Swiss or Cheddar)

Cut tops from peppers. Discard seeds and membrane. Cook, uncovered, in boiling salted water for 3 to 4 minutes. Invert to drain. Spoon hash into cooled peppers. Sprinkle with cheese.

Place in microwave-safe dish with cover (or cover with microwaveable cling wrap). Cook at 100% power (High) for 7 to minutes. (This time is for 600-700 watt over - adjust time to suit your microwave.)