Cut peppers in halves, lengthwise. Remove and discard stem ends and seeds. Parboil in boiling salted water for 10 minutes; drain. Add sugar and basil to can of tomato sauce, set aside; brown ground beef and onion well in a large skillet. Stir in 1/2 cup of the tomato sauce mixture, 1/4 cup of the rice and 1/2 tsp. of the 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 water, 1/2 tsp. salt and the 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. Makes 6 servings.
By Robin from Washington, IA
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