3 lg. green bell peppers
3 lg. tomatoes
1/2 c. brown or white rice
1 lb. lean ground beef
2 tbsp. vegetable butter
1 lg. onion, diced or chopped
1 sm. head of cabbage, chopped
1/2 to 1 tsp. salt
1/4 to 1/2 tsp. pepper
1/2 c. Cheddar cheese, grated

Prepare rice as directed on the package. Set aside. Wash and rinse peppers and tomatoes. Slice off, and save, the entire top of each. Using a spoon, remove contents of peppers and tomatoes. Dice or chop the removed tops (without stems) and contents. Set aside.

Partly boil peppers for 5 minutes and drain. Place peppers and tomatoes in a baking dish or pan. Set aside. In a medium-sized skillet, brown beef and drain off fat. Transfer beef to a medium-size bowl or pot. Saute' the onion and chopped green pepper in the vegetable butter. Add the cabbage and continue cooking over low heat until tender. Add the cooked rice, saute'ed vegetables, and the chopped tomatoes, to the beef. Stir to blend. Stuff peppers and tomatoes to capacity, being careful not to break them apart in the process.

Bake at 350 degrees for 20 to 30 minutes. Top each pepper and tomato with cheese, then return to oven just until cheese melts.