|Uncooked instant rice||3⁄4 Cup (12 tbs)|
|Italian style tomato sauce||8 Ounce (1 Can)|
|Water||1⁄3 Cup (5.33 tbs)|
|Chili powder||1 Teaspoon|
|Canned small shrimp||7 1⁄2 Ounce, drained (1 Can)|
|Cubed cooked smoked ham||4 Ounce, smoked (1 Cup)|
|Bell peppers||2 Large|
Mix rice, tomato sauce, water and chili powder in 1-quart microwavable casserole.
Cover tightly and microwave on high 5 minutes.
Stir in shrimp and ham.
Cut bell peppers in half lengthwise.
Remove seeds and membranes; rinse.
Arrange peppers, cut sides up, in circle on 9- or 10-inch microwavable pie plate.
Fill each pepper with about 1 cup mixture.
Cover tightly and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 4 minutes, until filling is hot in center.
Let stand covered 5 minutes