4 med. green peppers, seeded with tops removed
1 med. onion (1/2 c.), chopped
2 tbsp. butter
1 lb. lean ground meat (beef or turkey)
1 (8 oz.) can tomato sauce
1 (8 3/4 oz.) can whole kernel corn, drained or 1 c. cooked rice
2-3 tsp. chili powder
1 tsp. salt
1/2 to 3/4 tsp. grated sharp Cheddar cheese

Cook peppers in boiling salted water, about 5 minutes; drain well. Turn peppers upside down to drain. Saute chopped onion in butter until tender, but not brown; add meat and saute until browned.

Combine remaining ingredients except for cheese. Place in deep baking dish; add 1/2 inch water in bottom of baking dish. Bake at 350 degrees for 15 minutes. Sprinkle tops of filled peppers with cheese. Continue to bake for 15 minutes until cheese is melted and meat is heated through. Serves 4.

May be made ahead of time or the day before; if so, bake longer.