Southwestern Stuffed Peppers - cooking recipe

Ingredients

6 large green peppers, halved lengthwise
1 lb. ground beef
1 medium onion, chopped
1 garlic clove, minced
1 (14 1/2 oz.) can stewed tomatoes
1 c. water
1/4 c. barbecue sauce
1 tsp. salt
1 1/3 c. Ronzoni elbows
1 (8 3/4 oz.) can corn, drained
1 c. (4 oz.) shredded Cheddar cheese

Preparation

Stem and seed pepper halves.
Cook in boiling salted water for 3 minutes; drain.
Place cut side up in shallow baking dish. Brown beef, onion and garlic in skillet.
Add tomatoes, water, barbecue sauce and salt; bring to a boil.
Stir in pasta.
Reduce heat; cover and simmer 15 minutes.
Mix in corn.
Spoon mixture into pepper halves.
Sprinkle with cheese.
Bake at 400\u00b0 for 8 minutes.
Makes 6 servings.