Serves: 8
Total Calories: 333

4 green bell peppers medium
1 pound ground beef
1/2 cup onion chopped
2 tablespoons butter or margarine
1 (8-ounce) can tomato sauce
1 cup white rice cooked or 1 can (8 3/4 oz.) whole kernel corn, drained
2 to 3 teaspoons chili powder
1/2 teaspoon salt
1 cup sharp cheddar cheese shredded

Heat oven to 350°. Cut peppers in half lengthwise remove seeds. Cook peppers in rapidly boiling salted water for 3 minutes until crisp-tender. Drain upside down set aside.

Meanwhile, crumble meat into a large skillet. Over medium-high heat, brown meat and onion in butter drain off fat. Stir in tomato sauce, rice or corn, chili powder, and salt. Simmer for 5 minutes. Stir in 3/4 cup of the cheese. Spoon mixture into green pepper halves. Place in a 13 x 9 x 2-inch baking dish. Pour hot water into bottom of dish to a depth of 1/4 inch.

Bake for 15 minutes. Sprinkle tops with remaining 1/4 cup cheese. Bake 15 minutes longer until heated through and cheese melts. Remove with a slotted spoon.

Nutritional Facts:

Serves: 8
Total Calories: 333
Calories from Fat: 95

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Homestyle Ham Loaf
Old World Steak Pie
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