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. elbow macaroni
1 can (8 oz.) corn, drained
1 c. shredded Cheddar cheese or Mozzarella

Preparation

Stem and seed pepper halves.
Cook in boiling salted water for 3 minutes; drain.
Place cut side up in shallow baking dish. Preheat oven to 400\u00b0.
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.