3 med. green peppers
1 tsp. sugar
1/2 tsp. basil
1 can (15 oz.) tomato sauce
1 lb. ground beef
1 sm. onion, chopped
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 stems and seeds. Parboil in boiling salted water for 10 minutes, drain. Add sugar and basil to tomato sauce; set aside. Brown ground beef and onion. Stir in 1/2 cup of tomato sauce mixture, 1/4 cup of rice and 1/2 teaspoon salt.

Cover and simmer 5 minutes, stir in cheese. Spoon meat mixture into peppers, place in skillet. Pour remaining sauce around peppers, cover and simmer 5 minutes. Meanwhile bring 1/2 teaspoon salt, water and butter to a boil. Stir in remaining rice. Cover, remove from heat. Let stand 5 minutes. Serve peppers with the rice, top with sauce and additional grated cheese, if desired. 6 servings.