5 lg. green peppers
1 lb. ground beef
1 (14 oz.) can Del Monte chunky pasta style stewed tomatoes
1 c. Minute instant brown rice
1 c. water
1 c. shredded cheddar cheese (4 oz.)

Cut tops from green peppers; discard seeds and membranes. Set aside. In a large skillet or Dutch oven, cook ground beef until meat is browned. Drain off excess fat. Add stewed tomatoes, uncooked rice and water. Bring to a boil. Reduce heat, cover and simmer 10 to 15 minutes or until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Bake, covered, in a 350 degree oven for 25 to 30 minutes. Serves 5.