Good & Easy Stuffed Green Peppers!

First I must say I HATE GREEN PEPPERS AND I HATE TOMATOES.  But my husband loves both.  So I make this one dish for the two of us in stages.

Second I have to admit I'm using my mom's very 1960's back of the box recipe for Spanish Rice.  If it ain't broke, don't fix it, right?

1lb ground beef
1/2 onion, chopped
2 cups Minute Rice
1 can (15 oz) tomato sauce
1 can Rotel or diced tomatoes
2 cups warm water
2-3 green peppers, tops removed, seeded
Seasoning salt

Put the green peppers into boiling water for 10-20 minutes, until they are tender to a knife.

Brown the ground meat over high heat in dutch oven, when almost done add chopped onion and cook until both are browned.  Add Minute Rice and tomato sauce to the meat mixture and cook for a few minutes.  Drain the sauce from the rotel into the measuring cup and add hot water to the 2 cup mark - add to the rice mixture (do not use the rotel here unless you like tomatoes).  Simmer on low for approximately five minutes (do not cover).

When the peppers are tender, drain and put in baking dish. I usually cut each of them in half so they lay flat.

Put the rotel in a small dish and add the spanish rice (leaving enough out for those of us who don't like peppers and tomatoes) and add the mixture on top of the green peppers.

Cook at 400 degrees for 15 minutes, add grated cheese to the top and cook or broil another 5 minutes.

Serve the remaining Spanish Rice with corn for the picky ones in the family and the green peppers to the rest.