4 lg. green or red bell peppers (6 oz. each)
12 oz. lean ground beef
1/2 c. chopped onion
1/2 c. shredded carrot
About 1 1/2 c. cooked long grain white rice (1/2 c. raw)
1 c. (4 oz.) shredded Cheddar cheese
1 can (8 oz.) tomato sauce
1 tsp. salt
1/4 tsp. pepper

Cut off tops of pepper; remove seeds and white membranes. Discard stems; dice tops fine. Crumble ground beef into a microwave safe colander set in a shallow 1 1/2 quart casserole. Add the diced pepper tops, onion and carrot to colander. Cover loosely with waxed paper, microwave on high 4-6 minutes, stirring once, until meat is no longer pink and vegetables are crisp and tender. Discard drippings in casserole.

Put meat mixture in a bowl; stir in rice, 3/4 cup cheese, 1/2 cup tomato sauce, the salt and pepper. Spoon into peppers. Stand peppers upright in the same casserole. Cover loosely with waxed paper. Microwave on high 11 to 14 minutes, rotating dish 3 times, until peppers are crisp tender and filling hot.

Spoon remaining tomato sauce over tops, then sprinkle with remaining 1/4 cup cheese. Cover and let stand 6 to 8 minutes until sauce is hot, cheese melts and pepper is almost tender. 4 servings.