Rice Stuffed Peppers
|Green peppers||4 Medium|
|Cooked rice||1 Cup (16 tbs)|
|Canned stewed tomatoes||14 1⁄2 Ounce, drained (1 Can)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Dry onion soup mix||2 1⁄2 Tablespoon|
|Shredded cheddar cheese||2 Ounce|
Cut off tops of green peppers; remove seeds.
Cook peppers 5 minutes in boiling water to cover; drain and set aside.
Combine rice and next 3 ingredients; stir well.
Fill peppers with rice mixture; place in a 1 quart baking dish.
Pour hot water to depth of 1/2 inch into dish.
Bake at 350° for 25 minutes.
Sprinkle cheese over peppers; bake an additional 5 minutes.