Serves: 8
Total Calories: 333
Preheat oven to 350° F. Cut peppers in half lengthwise and remove membrane and seeds. In a large kettle of boiling salted water cook for 5 minutes remove with a slotted spoon and drain upside-down.
In a large skillet over medium-high heat sauté onion in butter or margarine until tender. Add beef and brown drain off fat.
Stir in tomato sauce, rice or corn, cheese, chili powder and salt spoon into peppers. Place in a 13 x 9 x 2-inch baking dish pour water in bottom of dish to a depth of 1/4 inch. Bake for 15 minutes.
Sprinkle with cheese bake for 15 minutes longer or until cheese melts. Remove with a slotted spoon to a heated platter.
This Stuffed Peppers recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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