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