Mexican Stuffed Pepper
Shirley Ann Carter
Ingredients
-
1/2
Cups
Grated Cheddar Cheese
-
1/2
Cups
GrapeNuts
-
1 7/8
Cans
Stewed Tomatoes (16 oz)
-
1 7/8
Teaspoons
Garlic Salt
-
1 7/8
Teaspoons
Salt
-
1 7/8
Tablespoons
Chili Powder
-
1/2
Pounds
Ground Beef
-
4 7/8
Large Green Peppers
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.