7 oz. pkg. elbow macaroni
15 oz. can chili with beans
1 c. grated Cheddar cheese
1/2 tsp. oregano
8 med. bell peppers, halved
15 oz. can chili without beans
1/2 tsp. salt
Pinch of pepper
1/2 c. Parmesan cheese

Cook macaroni; drain. Remove core and stem from peppers; blanch 2-3 minutes in boiling, salted water. Remove and drain. Heat macaroni with chili, 1/2 cup Cheddar cheese, and seasonings. Stuff pepper halves with chili, macaroni mixture, top with Parmesan, and remaining Cheddar. Broil 2-3 minutes. Serves 8.