Rice-Stuffed Peppers - cooking recipe

Ingredients

6 medium size green peppers
1 c. cooked rice
1 (14 1/2 oz.) can stewed tomatoes, drained
1/4 c. butter or margarine
1 (1.375 oz.) pkg. onion soup mix
1/2 c. (2 oz.) shredded Cheddar cheese

Preparation

Cut off tops of green peppers; remove seeds.
Cook peppers 5 minutes in boiling salted water to cover; drain.
Set aside.