Jambalaya Peppers - cooking recipe

Ingredients

3/4 c. uncooked instant rice
1 (8 oz.) can Italian style tomato sauce
1/3 c. water
1 tsp. chili powder
1 (7 1/2 oz.) can tiny shrimp, drained
1 c. chopped, fully cooked, smoked ham (4 oz.)
2 large bell peppers

Preparation

Mix rice, tomato sauce, water and chili powder in 1-quart microwavable casserole.
Cover tightly and microwave on High for 5 minutes.
Stir in shrimp and ham.
Cut bell peppers in half lengthwise.
Remove seeds and membranes; rinse.
Arrange peppers, cut sides up, in circle on 9 or 10-inch pie plate.
Fill each pepper with about 1 cup mixture.
Cover and microwave on High 7 to 9 minutes or until filling is hot in center.