Stuffed Peppers

1. 1

   Brown beef in large skillet over low heat.

2. 2

   Stir occasionally. Add 2 cups water, bouillon cube and butter.

3. 3

   Bring to full boil, stirring constantly.

4. 4

   Stir in Spanish rice mix.

5. 5

   Cover and remove from heat.

6. 6

   Let stand 20 minutes.

7. 7

   Meanwhile, cut peppers in half, lengthwise.

8. 8

   Remove seeds and simmer in boiling salted water 10 minutes.

9. 9

   Fill peppers with rice mixture and place in shallow baking dish.

10. 10

    Mix tomato sauce with remaining water and pour over rice.

11. 11

    Top with cheese and heat under broiler.

No additional tips available.