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1. Cook bell peppers in boiling salted water for 10 minutes or until just tender.
2. Drain in colander and set aside.
3. Add water to reserved kidney bean juice to make ¾ cup.
4. In small skillet, brown beef in oil and chili powder.
5. Pour in kidney bean and water mixture.
6. Add salt to skillet.
7. Bring to a boil.
8. Stir in minute rice. Cover and simmer over low 5 minutes.
9. Stir in 1/4 cup grated cheddar cheese.
10. Spoon ground beef mixture into pepper halves.
11. Add stewed tomatoes, kidney beans, and chili powder to skillet.
12. Place stuffed peppers in skillet. Sprinkle with remaining cheddar cheese
13. Cover and simmer 5 minutes.
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