Stuffed Peppers

Directions

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.