Preparation / Directions:
On a board, remove ribs and seeds from the pepper. Place the peppers, cut side down in an 8-inch round or square micro-safe dish or casserole. Cook on high heat for about 4 minutes. In a small bowl, mix together the tomato sauce, cayenne pepper, jalapenos, onion and oregano. Remove cooked bell peppers from microwave. Turn over, where the cut side is up. Spoon the rice into the cavities. Spoon the remaining sauce over the filled peppers. Top with sharp cheddar cheese. Cover with waxed paper and micro-cook on medium heat until done. Serve warm.
Approximately 8 minutes.
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