4 medium-size green, red or yellow peppers
1 (10 ¾-oz.) can cream of tomato soup
¼ cup water
½ teaspoon basil
1 lb. lean ground beef
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
⅔ cup cooked rice
½ cup chunky salsa
½ teaspoon salt
¼ teaspoon pepper
Shredded Parmesan cheese
Cut open side of peppers; remove seeds and membrane.
Combine soup, water and basil; blend well and set aside.
Cook beef, onion, celery and garlic until meat is browned; drain.
Combine meat mixture, rice, salsa, salt and pepper.
Fill peppers evenly with meat mixture.
Place peppers in a 1½- quart oval (or similar) casserole.
Cook according to your Advantium model's cooking settings or until done, pouring soup mixture over peppers during last 10 minutes of cooking time.
Sprinkle with cheese before serving.
A melon baller is a useful tool for scooping the white pithy membrane and seeds from inside the peppers.