As posted on AJC.com

Ingredients:

• 4 large bell peppers, tops, seeds and membranes removed
• 3/4 pound lean ground beef or turkey breast
• 1 (8.8-ounce) package white or brown cooked ready rice 1/2 to 1 cup black bean and corn salsa
• 1 cup shredded Mexican blend or cheddar cheese
  

Instructions:
Microwave peppers on high, cut side down and covered with plastic wrap, two at a time for 2 to 2 1/2 minutes. Set aside to steam. Meanwhile, in a large skillet over medium-high heat, brown meat until no longer pink, about 5 to 7 minutes (drain off excess fat, if necessary). Prepare rice according to package directions and add to meat. Stir in salsa to taste. Remove from heat and add cheese, stirring well to combine. Remove peppers from wrap and turn cut side up. Stuff each pepper with about 1 cup filling. If necessary, microwave for 1 minute to heat through.