No-Bake Stuffed Peppers

3 medium bell peppers
1 teaspoon sugar
1/2 teaspoon basil
1 (15 ounce) can Hunt's sauce
3/4 pound ground beef
1 small onion, chopped
1/4 cup Minute Rice
1/2 teaspoon salt
1/2 cup grated Cheddar cheese
2 cups water
1/2 teaspoon salt
2 tablespoons butter or margarine
2 cups Minute Rice

Cut bell peppers in half lengthwise. Parboil in boiling salted water for about 10 minutes. Drain well. Add sugar and basil to Hunt's sauce; set aside.

Brown ground beef and onion in large skillet; drain off any excess grease. Stir in 1/2 cup of the tomato sauce mixture, 1/4 cup Minute Rice and 1/2 teaspoon salt. Cover and simmer 5 minutes; stir in grated cheese. Spoon meat mixture into peppers and place in skillet. Pour remaining sauce around peppers; cover and simmer 5 minutes.

Meanwhile, bring water, salt and butter to a boil. Stir in 2 cups Minute Rice. Cover; remove from heat and let stand 5 minutes.

Serve peppers with rice; top with the sauce and extra cheese.

Serves 6.

Source: Hunt's recipe - 1987