Stuffed Peppers

• 6 medium, yellow, red or green peppers
• 1 1/2 lb. ground chuck
• 1 c. cooked long grain rice
• 1/2 c. chopped onion
• 1/2 c. diced celery
• 1 (2 oz.) jar sliced pimento, drained
• 1 clove garlic, minced
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (10 3/4 oz.) can condensed tomato soup
• 1/2 tsp. basil
• 1/2 c. sharp Cheddar cheese, shredded

1. Cut off tops of peppers.
2. Remove seeds and membranes.
3. In a large bowl combine beef, rice, onion, celery, pimento, garlic, salt and pepper.
4. Fill peppers with meat mixture.
5. Arrange in 3-quart casserole with one pepper in the center of the dish.
6. Combine soup and basil; pour over peppers.
7. Cover.
8. Microwave on High (10) for 21 to 23 minutes.
9. Sprinkle cheese over peppers.
10. Let stand, covered, 5 minutes to melt cheese.
11. Makes 6 servings.

peppers, ground chuck, rice, onion, celery, pimento, clove garlic, salt, pepper, tomato soup, basil, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191097 (may not work)