Stuffed Peppers

4 green bell pepper medium

1 pound ground beef

½ cup onion chopped

2 tablespoons butter or margarine

1 (8-ounce) can tomato sauce

1 cup rice cooked or 1 can (8¾oz.) whole kernel corn, drained

2 to 3 teaspoons chili powder

½ teaspoon salt

1 cup sharp cheddar cheese shredded

Heat oven to 350*

Cut peppers in half lengthwise; remove seeds. Cook peppers in rapidly boiling salted water for 3 minutes until crisp-tender. Drain upside down; set aside.

Meanwhile, crumble meat into a large skillet. Over medium-high heat, brown meat and onion in butter; drain off fat. Stir in tomato sauce, rice or corn, chili powder, and salt. Simmer for 5 minutes. Stir in ¾ cup of the cheese. Spoon mixture into green pepper halves. Place in a 13x9x2-inch baking dish. Pour hot water into bottom of dish to a depth of ¼ inch.

Bake for 15 minutes. Sprinkle tops with remaining ¼ cup cheese. Bake 15 minutes longer until heated through and cheese melts. Remove with a slotted spoon.