1Cut green peppers in half lengthwise; remove core and seeds.
2Place peppers, hollow side up, in a shallow microwave-safe baking dish.
3In a med-size bowl, crumble beef. Add Rice, salt, papper, oregano, garlic powder, water (or milk, or tomato juice), egg, and 1/2 cup tomato sauce. Mix until thoroughly combined.
4Spoon mixture into pepper halves.
5Spoon remaining tomato sauce over peppers.
6Heat, covered loosely w/wax paper, onROAST (75% power) for 19-22 minutes or until meat is cooked and peppers are tender as desired.
7Allow to cool for 4 minutes, before serving.
8NOTE: Because this recipe is almost 25yo, this is how I've tweaked it. I cook the EMPTY peppers on hi power for 3 minutes to start the tenderizing process. Otherwise, when the peppers are tender in the original recipe, the meat is overcooked. I use green, red, or yellow peppers. I use pasta sauce of choice in place of the liquid called for the meat mixture. I use italian seasoning, instead of just oregano.