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1
Slice off the top of each bell pepper; use a spoon to scoop out the seeds and membranes.
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2
Put the peppers, open side up, in an 8-inch square casserole dish that has a lid.
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3
Pour 2 cups of water into the casserole (do not get any water inside the pepper cavities).
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4
Microwave the peppers, covered, on HIGH, for about 5 minutes or until the peppers are crisp-tender.
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5
Place a large nonstick skillet over high heat--let skillet get heated.
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6
Add in ground beef and chopped onion; cook until meat is browned, stir and break up meat as you cook.
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7
Add in the corn, rice, and tomatoes; stir to combine.
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8
Add in the worcestershire sauce, basil, garlic, powder, and pepper to taste.
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9
Stir and cook about 2 minutes or until the corn and rice are heated through.
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10
Stir in 2/3 cup cheddar cheese and remove from heat.
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11
Remove peppers from dish using a slotted spoon; drain off any water.
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12
Pour all water out of the dish.
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13
Fill the peppers with stuffing and return them to the casserole dish.
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14
Spoon any remaining stuffing around the peppers.
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15
Sprinkle the remaining cheese over all.
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16
Microwave the peppers, uncovered, on high, for about 1 minute or until the cheese melts.
