Instructions: Place the four halves of the peppers in a glass pie plate, with about 1/8 cup of water. Cook them on high for 5 minutes.

Meanwhile; mix the hamburger with 1/3 can of tomato sauce, add salt and pepper and rice. Get your hands in there and mix well.

Remove peppers from microwave, and drain all except 1 Tbsp of water from dish. Turn peppers so the cup is up and fill with the H/B mixture.

Cook on high in microwave, for 7 minutes, then pour the remaining tomato sauce over the top and cook for 5 minutes more.

NOTE: You can use cracker crumbs or dried bread cubes if you want. Margie usually covers the stuffed peppers with a sheet of plastic wrap when she cooks it, and I dont. Hers (covered) come out with a moist top and mine come out with a crusty top.

You can use Cambells tomato soup instead of tomato sauce, but if you do cut the salt down.

To cook in a conventional oven, bake at 350 degrees F. covered for 45 minutes, then uncover and cook an additional 15 minutes.

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