Rice Stuffed Peppers - cooking recipe

Ingredients

4 medium bell peppers
1 c. cooked rice
1 (14 oz.) can stewed tomatoes, drained
1/4 c. butter or margarine, melted
2 1/2 Tbsp. dry onion soup mix
1/2 c. shredded Cheddar cheese

Preparation

Cut off tops of bell peppers and remove seeds. Cook peppers 5 minutes in enough boiling water to cover them.
Drain and set aside. Combine rice and next 3 ingredients.
Stir well.
Fill peppers with rice mixture and place in a 1-quart baking dish. Bake at 350\u00b0 for 25 minutes. Sprinkle cheese over peppers and bake an additional 5 minutes.