Ingredients:
4 medium green bell peppers
1 lb ground round
1 cup chopped onions
1 cup frozen corn kernels
1 cup cooked rice
1 (14 1/2 ounce) cans stewed tomatoes
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1/2-1 teaspoon garlic powder
black pepper, to taste
1 cup shredded sharp cheddar cheese
Directions:
Slice off the top of each bell pepper; use a spoon to scoop out the seeds and membranes.
Put the peppers, open side up, in an 8-inch square casserole dish that has a lid.
Pour 2 cups of water into the casserole (do not get any water inside the pepper cavities).
Microwave the peppers, covered, on HIGH, for about 5 minutes or until the peppers are crisp-tender.
Place a large nonstick skillet over high heat–let skillet get heated.
Add in ground beef and chopped onion; cook until meat is browned, stir and break up meat as you cook.
Add in the corn, rice, and tomatoes; stir to combine.
Add in the worcestershire sauce, basil, garlic, powder, and pepper to taste.
Stir and cook about 2 minutes or until the corn and rice are heated through.
Stir in 2/3 cup cheddar cheese and remove from heat.
Remove peppers from dish using a slotted spoon; drain off any water.
Pour all water out of the dish.
Fill the peppers with stuffing and return them to the casserole dish.
Spoon any remaining stuffing around the peppers.
Sprinkle the remaining cheese over all.
Microwave the peppers, uncovered, on high, for about 1 minute or until the cheese melts.
Servings: 4
Time preparation: 20 min.
Time total: 26 min.