Stuffed Peppers

1. 1

   Place peppers, cut side down, in a 12 x 7 1/2 x 2-inch microwave-safe baking dish.

2. 2

   Cover with plastic wrap and cook on 100% power (High) for 6 to 8 minutes or until nearly tender, rearranging peppers after 3 minutes; drain.

3. 3

   Break canned chicken into chunks.

4. 4

   Combine chicken, corn, Spanish rice, frozen onions and pepper sauce in a 1 1/2 quart microwave-safe casserole.

5. 5

   Stir until lightly mixed and cook, uncovered, on High about 6 minutes or until heated, stirring after 3 minutes.

6. 6

   Turn peppers cut side up and mound chicken mixture into shells.

7. 7

   Cook, covered, on High for 2 minutes or until heated and peppers are tender.

8. 8

   Sprinkle with cheese; cover and let stand until cheese melts (about 2 minutes). Makes 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.