1 tbsp. flour
4 cans (6 oz. each) tomato paste
1 c. water
1 tbsp. sugar
1/2 c. chopped onion
1 clove garlic, minced
1 1/2 lbs. ground beef
1 c. grated Cheddar cheese
1 1/2 c. cooked rice
1 1/2 tsp. salt
1/4 tsp. salt
6 med. green peppers

CONVENTIONAL OVEN: Preheat oven to 350 degrees. Place large size (14x20) Oven Cooking Bag in 12x8x2 inch baking dish. In small bowl, combine flour, tomato paste, water and sugar. Reserve 1/3 cup tomato sauce for meat mixture; pour remaining sauce into bag.

Brown ground beef in skillet. Add onion and garlic; cook until transparent. Drain excess fat. Stir in cheese, rice, salt, pepper and tomato sauce.

Remove tops and seeds from green peppers; stuff with meat mixture. Place stuffed peppers in bag. Close bag with nylon tie; make 6 half inch slits in top. Bake 30 to 40 minutes or until peppers are tender. To serve, spoon sauce over stuffed peppers.

Makes 6 servings.

MICROWAVE OVEN: Follow above directions. Microwave 13 to 15 minutes turning dish periodically.