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.