Upside-Down Stuffed Peppers - cooking recipe

Ingredients

1 lb. lean ground beef
1/3 c. onion, chopped
1/4 c. celery, chopped
8 oz. can stewed tomatoes, cut up
1 c. American cheese, shredded
1/2 c. quick-cooking rice
1 tsp. worcestershire sauce
1/2 tsp. Italian seasoning
2 green peppers, cleaned

Preparation

To brown meat, crumble ground beef into microwave-safe colander.
Add onion and celery.
Place colander over 1 3/4 quart casserole dish.
Cook, covered, on 100% power for 5 to 7 minutes, or until meat is browned, and vegetables are tender, stirring once.
Remove colander.
Drain grease from casserole dish and wipe out.
Transfer meat mixture to casserole dish.
Stir in tomatoes, 1/2 cup of cheese, uncooked rice, worcestershire sauce and Italian seasoning.
Quarter peppers and arrange, cut side down, on top of meat mixture.
Cover, and cook on 100% power for 9 to 12 minutes. Sprinkle with remaining cheese before serving.