4 lg. green peppers
1/3 c. chopped onion
2 tbsp. butter, melted
2 (15 oz.) cans Chef Beefaroni
1 (8 oz.) can or 1/2 c. whole peeled tomatoes
1 tsp. oregano
4 Mozzarella cheese strips

Remove tops, seeds, membranes of peppers. SAVE TOPS. Cook 5 minutes in boiling water. Drain, set aside.

Saute onion, chopped green pepper in butter. Add Beefaroni, tomatoes, and oregano. Simmer about 10 minutes. Stir occasionally.

Stuff peppers with Beefaroni mixture; put in baking dish, top with cheese strips. Bake at 400 degrees for 15 minutes. Serves 4.