3 med. green peppers
1 tsp. sugar
1/2 tsp. basil
1 (15 oz.) can Hunts tomato sauce
3/4 lb. ground beef
1 sm. chopped onion
2 1/4 c. Minute 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 the 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 mixture into peppers; place in the skillet. Pour remaining sauce around peppers; cover and simmer 5 more minutes.

Meanwhile, bring water, 1/2 teaspoon salt, the butter to a boil. Stir in remaining rice. Cover, remove from heat. Let stand 5 minutes. Serve peppers with the rice; top with the sauce and add additional grated cheese if desired. Makes 6 servings.