3 med. green peppers
1 tsp. sugar
1/2 tsp. basil leaves
1 (15 oz.) can tomato sauce
3/4 lb. ground beef
1 sm. onion
2 1/4 c. rice
1 tsp. salt
1/2 c. grated cheddar cheese
2 c. water
2 tsp. butter

Cut peppers in half lengthwise. Remove and discard stem ends and seeds. Parboil in boiling salted water for 10 minutes; drain. Add sugar and basil to can of tomato sauce; set aside. Brown ground beef and onion well in large skillet. Stir in 1/2 cup of tomato sauce mixture, 1/4 cup of the rice and 1/2 teaspoon of the salt. Cover and simmer 5 minutes. Stir in cheese. Spoon meat mix into peppers and place in the skillet. Pour remaining sauce around peppers; cover and simmer 5 minutes.

Meanwhile, bring water, 1/2 tsp. salt and butter to a boil. Stir in remaining rice. Cover and remove from heat. Let stand 5 minutes. Serve peppers with rice; top with sauce and additional grated cheese.