Stuffed Tex-Mex Peppers - cooking recipe

Ingredients

3 large yellow or green sweet peppers
1 lb. lean ground beef
1/3 c. sliced green onion
1 c. cooked rice or barley
1/2 c. chunky salsa
1/3 c. shredded carrot
1/2 c. corn
3/4 c. shredded Monterey Jack cheese (3 oz.)

Preparation

Cut peppers in half lengthwise.
Discard seeds and membranes. On a 12-inch microwave-safe plate, arrange peppers, cut side down. Cover with microwave-safe plastic wrap; turn back one corner to vent steam.
Cook on High for 6 to 8 minutes or until crisp-tender.
Drain.
Invert pepper halves over paper towels.