Ingredients:

4 medium to large, ripe green peppers
1 1/2 lbs. ground beef
1 medium onion, chopped fine
1 pkg. Rice A Roni Spanish rice
1 can regular stewed or diced tomatoes
1 can tomato sauce
1 large can tomato juice

Directions:

Cut tops off peppers to make "hats" and clean seeds out. Rinse thoroughly and set upside down on paper towels to drain. In a medium skillet brown ground beef with onions and drain off the fat. In another skillet, prepare Rice A Roni according to the package directions. When finished cooking, add canned tomatoes and beef mixture to the rice. Mix well. Use this to stuff peppers. Reattach the tops of the peppers, or the hats, with toothpicks. Place peppers standing up in a large pan or dutch oven. Pour tomato sauce over the peppers and pour the tomato juice around them. Cover and cook slowly on top of the stove for about two hours. Or place in deep glass baking dish and bake in oven, covered with aluminum foil for about two hours at 325.

Cook until peppers are fork tender and be sure to replenish the liquid by adding water or more tomato juice as that which is in the pan boils away.

Use juice at the table to pour over peppers. If desired, just before serving, sprinkle each pepper lightly with a small amount of grated cheddar cheese.