Stuffed Peppers - cooking recipe

Ingredients

6 medium, yellow, red or green peppers
1 1/2 lb. ground chuck
1 c. cooked long grain rice
1/2 c. chopped onion
1/2 c. diced celery
1 (2 oz.) jar sliced pimento, drained
1 clove garlic, minced
1 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz.) can condensed tomato soup
1/2 tsp. basil
1/2 c. sharp Cheddar cheese, shredded

Preparation

Cut off tops of peppers.
Remove seeds and membranes.
In a large bowl combine beef, rice, onion, celery, pimento, garlic, salt and pepper.
Fill peppers with meat mixture.
Arrange in 3-quart casserole with one pepper in the center of the dish.
Combine soup and basil; pour over peppers.
Cover.
Microwave on High (10) for 21 to 23 minutes.
Sprinkle cheese over peppers.
Let stand, covered, 5 minutes to melt cheese.
Makes 6 servings.