6 med. green peppers
1 1/2 lb. ground beef
1 lg. onion, chopped
1 c. cooked rice
1 1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 can (10 1/2 oz.) condensed tomato soup
1/2 c. water
2 c. grated Cheddar cheese

Cut off tops of green peppers and clean inside and out. Cut long ways in half. Mix ground beef with onions, rice, salt, pepper and garlic. Divide evenly into peppers. Arrange peppers upright snugly in casserole so one pepper fits into center of dish.

Blend soup and water until smooth. Pour over peppers. Cover with saran wrap and microwave at high (#10) for 28-32 minutes. Sprinkle with cheese. Cover with glass lid and let stand 5-10 minutes before serving. Freeze and rewarm in microwave.