2 lg. peppers, cut in half
2 tsp. chili powder
1 can whole kernel corn, drained
1/4 c. pimento-stuffed olives, cut in half
1 lb. ground beef
1 med. onion, chopped
1 clove garlic, minced
1 c. bottled or canned spaghetti sauce
1/2 c. grated Cheddar or Monterey Jack cheese
1/2 c. quick cooking rice

In 8 x 12 inch baking dish, cook peppers, covered, on high 4 to 5 minutes until almost tender in a microwave. Drain. In 2 quart casserole, cook ground beef, onion, garlic, and chili powder, covered, on high 4 to 5 minutes or until beef loses its pink color, stirring once halfway through cooking. Stir corn, rice, olives, and 3/4 cup of spaghetti sauce into each pepper half, spoon in some beef mixture, top with cheese.

In same 8 x 12 inch baking dish, cook peppers on high 2 to 3 minutes or until cheese begins to melt. Spoon remaining 1/4 cup sauce over peppers. Cook 1 to 2 minutes until peppers are heated and cheese melts. Makes 4 servings.