5 medium green bell peppers
1 pound uncooked ground beef
1/3 c. chopped onion
1/2 tsp salt
1 can (14.5 oz.) Italian-style diced tomatoes
1/2 c. uncooked instant rice
1/2 c. water
1 c. shredded sharp cheddar cheese
1/2 c. medium salsa
Cut off tops of green peppers. Remove seeds and membraine. Scallop edges.
Brown meat with onion. Drain grease.
Add salt, tomatoes, rice and 1/2 cup water.
Cover and simmer 15 minutes.
Stir in cheese.
Stuff peppers two-thirds full.
Pour salsa over top of peppers.
Cook in oven at 350 for about 15-20 min.