6 lg. sweet peppers
Salt and pepper
1 to 2 sm. hot peppers (optional)
2 tbsp. vegetable oil
1 1/2 c. chopped onions
1 1/2 c. chopped sweet peppers
1 to 2 tsp. chopped garlic
1 lb. ground beef
1 1/2 to 2 c. seeded and chopped tomatoes
1 tbsp. chili powder
1 tsp. granulated sugar
2 c. cooked kidney beans
1 c. grated Cheddar cheese (optional)

Preheat oven to 375 degrees. Cut tops off peppers and set aside. Part of them may be chopped and used in the filling. (If peppers are irregularly shaped and might topple, halve them lengthwise.) Scoop out insides with a sharp-edged spoon. Blanch in boiling water for 3 to 5 minutes. Remove and chill in cold water. Drain well and pat dry before stuffing. Season cases with pepper and salt before filling.

Clean and finely chop hot pepper. In a large frying pan, heat oil and add onions, chopped sweet and hot pepper. Cook until wilted and softened. Stir in garlic; cook 30 seconds. Push vegetables to one side and lightly brown beef. Pour fat from pan. Stir in tomatoes, chili powder, and sugar. Taste and season with salt and pepper. Cover pan and cook 5 minutes. Add kidney beans; cook slowly 15 to 20 minutes or until thickened. Taste again for seasoning.

Oil baking dish. Fill pepper shells with meat mixture. Top with cheese. Bake 20 minutes or until heated through. (To make a Spanish-style stuffing, omit beans and add 1/2 cup raisins, 1/4 cup chopped stuffed olives, and 1/2 cup toasted almonds or pie nuts. Season with cinnamon and cloves. Add cooked rice if desired). Makes 6 servings.