3 lg. green peppers
1 lb. lean ground beef
2 c. cooked rice
1 tsp. onion powder
1 tsp. powdered thyme
1/2 tsp. ground mint
1/4 tsp. ground oregano
1 1/2 tsp. salt
1 egg
1 (15 oz.) can tomato sauce
2 tsp. beef bouillon crystals

Wash peppers. Cut in half lengthwise. Remove seeds and white membrane. In a mixing bowl combine meat, rice, seasonings, egg, and 1/2 cup tomato sauce. Mound mixture in pepper halves. Place in a microproof casserole. Stir bouillon crystals into remaining tomato sauce. Spoon over peppers. Cover and cook on high (maximum power) for 15 minutes. Let stand 5 minutes. Makes 6 servings.