Instructions: Cut tops off green peppers; remove seeds and membrane. Mix beef with rice, onion, salt, pepper and garlic. Fill peppers with meat mixture. Arrange snugly around edge of 3 quart casserole. Mix together soup and water; pour over and around peppers. Cover.

MICROWAVE AT HIGH 24 TO 28 MINUTES, rotating dish 1/2 turn after 12 minutes.

Remove peppers from oven and let stand, covered, 5 to 10 minutes before serving.

If desired, cheese slices may be placed over tops of peppers to melt before casserole stands. Recover. 6 servings

Bills hint: For crisper pepper and brighter color, remove cooked peppers from dish immediately. Separate them and let stand uncovered. Sprinkle top with grated rather than sliced cheese to assure melting.

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