2 lb. ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 1/2 tsp. salt
1/2 tsp. pepper
1 (10 oz.) can diced tomatoes with chilies (undrained)
1 (14 1/2 oz.) can diced tomatoes (undrained)
1 (15 oz.) can tomato sauce
3 3/4 c. water
1 tbsp. ground cumin
3 c. uncooked instant rice
4 medium green peppers

Cheese Sauce:

1 1/2 lb. process American cheese, cubed
1 (10 oz.) can diced tomatoes with chilies (undrained)

In a large kettle or Dutch oven, cook beef, onion, green pepper, garlic, salt and pepper until beef is browned; drain. Add tomatoes, tomato sauce, water and cumin. Simmer, uncovered, for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. Remove tops and seeds from the peppers; cut in half lengthwise. Place in a large pan of boiling water; boil for 4 minutes. Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13 x 9 x 2-inch baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350°F for 1 hour.

In a saucepan, heat sauce ingredients until cheese is melted. Serve over peppers.

Yield: 8 servings.