4 large green peppers

FILLING:

1 lb. ground beef
2 cups quick-cooking rice (I use Minute)
1 (15 oz.) can tomato sauce (Hunts)
salt
garlic salt
2 (8 oz. ea.) bags shredded cheese (I use Colby Jack)

Cut pepper tops off and remove the seeds. Put peppers in a pan with water and boil them.

Meanwhile, start browning the hamburger adding salt and a little garlic salt. When hamburger is browned drain the grease out. Then in the same pan put your hamburger back on and add about 2 cups rice. Let cook for a few minutes, making sure you stir it well. Then add in the tomato sauce and let that cook. When you see the water boiling in the peppers take them out and let them air dry (this way they still have a crunch and not soggy).

Add in the shredded cheese and keep folding it in. When the cheese is all melted its done! Stuff the peppers and sprinkle some leftover cheese on top then the dinner bell.

Submitted by: Josie Awe