Serves: 6
Total Calories: 372

* See note below.
3 green bell peppers medium
1 pound ground beef
1/3 cup onion chopped
1 cup white rice cooked
1 (1 1/4-ounce) package taco seasoning mix
1 (8-ounce) can tomato sauce
1/4 cup water
6 slices American cheese (3 x 1 x 1/4 -inch) Cheddar or (about 2 oz. total)
picante sauce or Salsa
Sliced ripe olives (optional)
1/3 cup sour cream dairy (optional)

* Cooking Time: 22 to 25 minutes Power: 100% (700 watts) 70% (490 watts) Standing Time: 3 minutes Cut peppers in half lengthwise remove seeds and white membrane. Place pepper halves, cut-side down, on a paper towel in microwave oven. Microwave at 100% power (700 watts) for 5 to 7 minutes or until crisp-tender set aside.

Crumble ground beef into a microwavable colander in a microwavable pie plate. Sprinkle onion over meat. Cover with waxed paper. Microwave at 100% power for 5 to 6 minutes or until meat is no longer pink. Discard drippings and juices.

Place meat in pie plate. Stir in rice and taco seasoning mix.

In a small bowl, stir tomato sauce and water. Stir half of the tomato mixture into meat mixture and stir until blended. Spoon meat mixture into green pepper shells and place in a 2-quart oblong microwavable dish. Spoon remaining tomato mixture onto green peppers. Cover with waxed paper. Microwave at 100% power for 10 minutes or until green peppers are tender and meat mixture is heated through, rotating dish one-half turn after 5 minutes.

Top each green pepper with a slice of cheese and let stand for 3 minutes or until cheese melts.

Meanwhile, cover salsa or picante sauce with waxed paper. Microwave at 70% power (490 watts) for 2 minutes or until warmed. Garnish green peppers with olives or sour cream. Pass salsa or picante sauce separately.

Nutritional Facts:

Serves: 6
Total Calories: 372
Calories from Fat: 93

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