6 med. sized green peppers
1 lb. lean ground beef
1 1/2 c. cooked rice
2 tbsp. instant minced onion
1 1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 can condensed tomato soup, divided
1/2 c. water
6 slices sharp cheese

Cut tops off peppers. Remove seeds and membranes. Set aside. Mix beef with rice, onion, salt, pepper and garlic. Stir in half of the undiluted soup, then spoon microwave into peppers. Arrange peppers in a circle around sides of a large casserole or baking dish. Stir water into remaining soup. Pour over and around peppers. Cover with plastic wrap. Microwave on high for 15-18 minutes. Remove cover and add cheese. Microwave on high for 1 minute. Let stand covered 2-3 minutes. Makes 6 servings.