4-5 lg. green peppers, tops removed, seeded
3/4 lb. ground beef
1 c. quick cooking rice
1/4 c. finely chopped onion
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. garlic powder
1 (8 oz.) can tomato sauce
5 slices sharp cheddar cheese

Arrange peppers in a 10" microproof pie plate. Combine all ingredients except tomato sauce and cheese; blend thoroughly. Divide meat mixture among peppers and stuff. Pour tomato sauce over peppers. Cover with plastic wrap. Cook on HI 18 to 20 minutes or until peppers are tender and beef is no longer red. Remove plastic wrap; top each pepper with cheese slice. Return plastic wrap. Let stand 10 minutes before serving. Serves 4.