2 medium green peppers
Boiling salted water
1 (8 oz.) can kidney beans
1/4 lb. ground beef
1/2 tsp. chili powder
1 tbsp. oil
3/4 tsp. salt
3/4 c. minute rice
6 tbsp. grated Cheddar cheese
1 (8 oz.) can stewed tomatoes
1/2 tsp. chili powder

Cut peppers in half lengthwise and remove stems and seeds. Cook in boiling salted water for 10 minutes or until just tender. Drain and set aside.

Drain beans, reserving liquid. Add water to liquid to make 3/4 cup. Brown beef lightly with 1/2 teaspoon chili powder in oil in small skillet; add salt and the measured liquid. Bring to a boil; stir in rice, cover, and simmer 5 minutes. Stir in 1/4 cup of the cheese and spoon meat mixture into peppers. Pour tomatoes, the kidney beans, and 1/2 teaspoon chili powder into the skillet. Place stuffed peppers in the skillet; sprinkle with remaining cheese. Cover and simmer 5 minutes. Makes 2 servings.