2 lg. green peppers
1/4 c. water
1 lb. lean ground beef
1 med. onion, finely chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. COOKED rice
1 tbsp. minced fresh parsley
1 (8 oz.) can tomato sauce
1 c. grated Cheddar cheese

Cook rice in saucepan.

Wash peppers, cut LENGTHWISE and remove stems and seeds. Place upright in a 2 quart microproof casserole. Pour the water over bottom of dish and cook, covered, on High (maximum power) 2 minutes. Drain water and let peppers stand while preparing filling.

In large skillet, brown and crumble the beef. Drain any fat. Return to stove and brown the onion and garlic with the meat. Add the spices and tomato sauce and the cooked rice. Add two thirds of the cheese and stir until melted. Fill green peppers with mixture, mounding on top. Top with remaining grated cheese.

Cook, covered, on High (maximum power) 10 to 12 minutes or until peppers are tender.

NOTE: As a variation, add some oregano and hot pepper sauce or a different kind of cheese.

There may be filing left over, if only using 2 peppers. This may be frozen for future use. Or you could use 4 peppers with the tops cut off. We have a small microwave and there's just the two of us, so I only use the 2 peppers. Serves 2 to 4, as you decide.