Halve peppers lengthwise. Discard seeds and membranes. Arrange cut side up in 12 x 8 x 2 M/w safe dish. Cover with plastic wrap, vent Cook on HI, 4-5 minutes. Drain. Season withn salt. Set aside. In a 2 qt M/w safe casserole cook beef, onion, and garlic, uncovered on HI 4-5 minutes, or until done-stirring twice to break up meat. Drain. Stir in tomatoes, olives, tomato paste, chili powder, sugar and salt.Stir in rice cereal. Spoon mixture into pepper halves. Wrap pepper halves singly in moisture prrof and vapor proof wrap. Seal, label and freeze up to 2 months. To heat, unwrap a pepper half and place in M/w safe individual casserole. Cover with plastic wrap vented. Cook on 70% power (med-hi) 4 mins. Uncover. Cook on 50% (med) 5-7 mins or until heated through, giving dish a half turn once. Sprinkle with 1 TB shredded cheese. Cook on medium 30-60 seconds. Let stand covered, 3 minutes.
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 6|
|Calories from Fat: 357 (63%)|
|Amt Per Serving||% DV|
|Total Fat 39.6g||53 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 113.4mg||35 %|
|Sodium 643.2mg||22 %|
|Potassium 1033.8mg||27 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 22.5g|
|Protein 27.7g||40 %|
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Calories per serving: 570
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