Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 larges | Peppers, cut in half |
| 2 teaspoons | Chili powder |
| 1 can | Whole kernel corn, drained |
| ¼ cup | Pimento-stuffed olives, cut in half |
| 1 pounds | Ground beef |
| 1 medium | Onion, chopped |
| 1 | Clove garlic, minced |
| 1 cup | Bottled or canned spaghetti sauce |
| ½ cup | Grated Cheddar or Monterey Jack cheese |
| ½ cup | Quick cooking rice |
In 8 x 12 inch baking dish, cook peppers, covered, on high 4 to 5 minutes until almost tender in a microwave. Drain. In 2 quart casserole, cook ground beef, onion, garlic, and chili powder, covered, on high 4 to 5 minutes or until beef loses its pink color, stirring once halfway through cooking. Stir corn, rice, olives, and ¾ cup of spaghetti sauce into each pepper half, spoon in some beef mixture, top with cheese. In same 8 x 12 inch baking dish, cook peppers on high 2 to 3 minutes or until cheese begins to melt. Spoon remaining ¼ cup sauce over peppers. Cook 1 to 2 minutes until peppers are heated and cheese melts. Submitted By BARRY WEINSTEIN On 03-14-95