Mexican Stuffed Pepper

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Cut the tops off of the peppers and remove the seeds.  Brown the meat in a skillet; stir in chili powder, salt and garlic salt.  Add 1/2 cup of stewed tomatoes and the grapenuts.  Fill each of the peppers with 1/2 cup of the meat mix. Place in a greased baking dish; pour the remaining tomatoes over the top and place the cheese on top of each pepper. Bake at 375 degrees for 25 minutes.