Rice-Stuffed Peppers

6 ingredients
3 steps

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

Directions

  1. 1
    Cut off tops of green peppers; remove seeds.
  2. 2
    Cook peppers 5 minutes in boiling salted water to cover; drain.
  3. 3
    Set aside.

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