Categories: ground beef, main course

Ingredients

• 1 lb ground beef, cooked
• 1/2 cup uncooked instant white rice
• 1/4 cup tomato paste
• 1 can (19 oz) Progresso hearty tomato soup
• 1 can chopped green chiles
• 1 1/2 cups shredded cheddar cheese
• 3 large bell peppers, halved lengthwise
• 2 tbsp water

Directions

1. In 12 inch skillet mix cooked ground beef, uncooked rice, tomato pase, 3/4 cup of the soup and the green chiles. Cook over medium heat until thoroughly heated, stirring occasionally. Remove from heat; stir in 1 cup of the cheese. Spoon mixutre evenly into pepper halves.

2. Place filled peppers in same skillet. Pour reamining soup and the water over peppers. Cover tightly with foil or domed lid. Cook over medium-low heat 20 to 25 minutes or until peppers are fork-tender. Remove from heat. Sprinkle peppers with remaining 1/2 cup cheese. Cover; let stand 2 minutes of until cheese is melted. To serve, spoon sauce mixture from skillet over peppers.

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