5 green, red or yellow bell peppers, halved
1/2 onion, chopped
1 tablespoon butter
1 pound ground beef
1 can cream of mushroom soup
1 can Ro-Tel diced tomatoes with green chiles
3 cups cooked long grain rice
Salt and pepper to taste
Garlic powder to taste
4 thick slices Velveeta cheese

Boil one of the bell peppers, then dice it. Brown the bell pepper with the onion in the butter. Saut? Add the ground beef and brown. Drain off excess oil and set aside.

Bring water to boil in a large pot. Remove tops from remaining four bell peppers, then clean the insides. Boil until peppers are tender but not mushy. Set bell peppers in a baking pan.

Add mushroom soup, Ro-Tel tomatoes, rice and seasonings to the ground beef mixture. Stir well, and stuff into peppers. Put a slice of Velveeta cheese on top of each pepper half. Bake at 350 degrees F for about 30 minutes.