4 med. peppers
Boiling, salted water
1 (16 oz.) can kidney beans
1/2 lb. lean ground beef
1 1/4 tsp. garlic salt
1 tsp. chili powder
1 1/3 c. minute rice (instant)
2 c. grated Cheddar cheese
16 oz. can stewed tomatoes
1 tsp. chili powder

Cut peppers in half lengthwise and remove seeds and stem. Cook in boiling, salted water until tender, about 10 minutes. Drain and set aside. Drain beans, reserving liquid. Add water to liquid to make 1 1/2 cups. Brown beef; add garlic salt, 1 teaspoon chili powder, and measured liquid. Bring to boil; stir in rice. Cover and simmer 5 minutes. Stir in 1 cup of cheese and spoon meat mixture into peppers. Place peppers in 9 x 13 inch pan.

Mix stewed tomatoes, kidney beans, and 1 teaspoon chili powder. Pour over peppers in pan. Sprinkle with remaining cheese. Bake at 350 degrees for about 20 minutes until hot cheese melts. Makes 4 to 6 servings.