6 bell peppers
3 c. chopped, cooked meat (ground beef is good)
1/3 c. onion, chopped
6 c. Spanish rice
1/2 c. grated sharp Cheddar cheese
1 c. water
tomato sauce

Cut off tops of bell peppers; remove seeds and membranes. Precook peppers in boiling salted water about 5 minutes. Drain. Sprinkle insides of peppers generously with salt. Cook 1 lb. ground beef and 1/3 cup chopped onion (season with salt and pepper.) Prepare Spanish rice. Stir in 4 oz. sharp cheese. Stuff peppers. Stand upright in 10 x 6 x 1 1/2-inch baking dish. Baked uncovered (in water) at 350°F for 20-25 minutes. Top with tomato sauce.