Southwestern Stuffed Peppers

Southwestern Stuffed Peppers

2 medium green peppers
boiling salted water
1 can (8 oz.) kidney beans
1/4 lb. ground beef
1/2 tsp. chili powder
1 Tbsp. oil
3/4 tsp. salt
3/4 c. Minute rice
6 Tbsp. grated Cheddar cheese
1 can (8 oz.) stewed tomatoes
1/2 tsp. chili powder

Cut peppers in half lengthwise; remove stems and seeds. Cook in boiling water 10 minutes or until just tender. Drain and set aside.

Drain beans, reserving liquid. Add water to liquid to make 3/4 cup. Brown beef lightly with 1/2 teaspoon chili powder in oil in small skillet; add salt and the measured liquid. Bring to boil; stir in rice; cover and simmer 5 minutes. Stir in 1/4 cup of the cheese; spoon meat mixture into peppers. Pour tomatoes, the kidney beans and 1/2 teaspoon chili powder into the skillet. Place stuffed peppers in the skillet; sprinkle with remaining cheese. Cover and simmer 5 minutes.