1 lb. ground beef
1 sm. onion, diced
1 (15-20 oz.) can red kidney beans, drained
1 (8 oz.) can tomato sauce
1/2 tsp. sugar
1/4 tsp. thyme leaves
Pepper & salt
3 lg. green peppers
Water
1 tbsp. cornstarch
2 tbsp. shredded cheddar cheese

In a 3 quart saucepan over medium high heat cook ground beef and onion until meat is browned and onion is tender, about 10 minutes, stirring occasionally. Stir in kidney beans, tomato sauce, sugar, thyme, pepper and 1 teaspoon salt; heat to boiling. Reduce heat to low, cover and simmer 10 minutes.

Cut green peppers lengthwise in half; discard seeds. Place pepper halves in 12" skillet; add about 1/2" water and 1 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes until tender-crisp; drain.

Mix cornstarch and 1/2 cup water; gradually stir into meat mixture; cook over medium heat; stirring until mixture is slightly thickened.

To serve, place peppers, cut side up, on warm platter. Spoon mixture into peppers; sprinkle with shredded cheddar cheese. Makes 6 servings.