4 bell peppers (2 red and 2 yellow)
1/4 c. water
1/2 lb. ground beef
1/2 c. chopped onion
1 clove garlic, crushed
1 tsp. whole fennel seed
1/2 tsp. black pepper
2 c. leftover rice 'n peas pilaf

Wash peppers and pat dry. Cut 1/2 inch "caps" off peppers at stem. Remove seeds and white robs from inside peppers. Place peppers and caps, open end up, in a shallow microwave dish. Add water, cover with plastic wrap, and microwave 5 minutes on high.

Meanwhile, in a medium-size skillet, cook beef, onion, garlic, fennel seed, and pepper over medium-high heat just until beef loses its pink color. Remove from heat, drain excess fat, and combine with pilaf. Remove peppers from microwave.

Fill each with 3/4 cup stuffing and top with caps. Cover with plastic wrap, return to microwave, and cook 3 minutes on high. Let stand 5 minutes before serving. Makes 4 servings.