4 or 6 med. green or red type bell peppers (clean, remove seeds, leave whole as much as possible)
1 pkg. Spanish Rice-a-Roni
1/2 c. long or med. drained rice cooked
1/2 to 1 lb. ground beef or ground chuck
1 pkg. shredded cheddar cheese (18-20 oz.) or can shred your own
1 can tomato sauce, lg. size (30 minutes)

Thin with tomato juice or water as needed. 8-inch square baking dish or comparable dish. Fill baking dish with tomato sauce covering the bottom.

1. Cook and drain the meat.

2. Cool long-medium grain rice, following pkg. directions.

3. Add to Rice-A-Roni; meat and rice along with additional spices as desired (oregano, basil, tarragon, etc.

Stuff peppers with rice. Layer rice and shredded cheese, ending with cheese on top. Drizzle tomato sauce over top of ingredients in your baking dish. Cover with foil. Bake at 350 degrees for 45-60 minutes or until peppers are desired texture. Freezes excellent.