Stuffed Green Peppers

4 large green peppers

1 pound ground beef

1 medium onion, finely chopped

1 teaspoon salt

¼

teaspoon pepper

1½

cups cooked rice

8 ounces tomato sauce, divided

Cut peppers in half lengthwise. Remove seeds and white membrane.

Crumble beef into 11/2 quart microwave-safe casserole. Add onion. Cook, uncovered, on High for about 5 minutes, stirring once, or until meat is brown. Drain fat.

Stir in salt, pepper, rice and 1/2 cup tomato sauce. Fill green pepper halves with mixture. Place in microwave-safe baking dish. Pour remaining sauce over peppers. Cover with wax paper and cook on High for 8-10 minutes or until peppers are tender.

Serves four.