3 lg. green peppers
1 tsp. salt
1 c. coarsely ground cooked roast beef
2 tsp. instant minced onion
1/2 c. grated raw carrots
1 1/2 c. pkg. herb-seasoned stuffing
1 c. beef gravy
1 (8 oz.) can tomato sauce
1/2 c. grated sharp Cheddar cheese

Wash peppers; cut in half lengthwise; remove seeds and ribs. In medium saucepan, bring 4 cups water and salt to boiling. Add peppers; reduce heat; simmer uncovered 5 to 10 minutes or just until peppers are tender. Drain.

Meanwhile, preheat oven to 350 degrees. In small bowl, lightly toss ground beef, 1 teaspoon minced onion, carrots, stuffing and 1/2 cup gravy. Fill each pepper half with about 1/2 cup beef mixture. Place pepper halves in 1 1/2 quart glass baking dish.

In small saucepan, combine tomato sauce, 1/2 cup gravy and 1 teaspoon minced onion; over medium heat, stirring constantly, bring to boil. Pour hot sauce into bottom of utility pan. Bake peppers uncovered 20 minutes. Baste with sauce; sprinkle with cheese; bake 10 minutes longer. 6 servings.