Stove-Top Stuffed Peppers

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Ingredients

• 4 medium green bell peppers
• 1 teaspoon salt, divided
• 1 (15-ounce) can tomato sauce
• 1 teaspoon granulated sugar
• 1/2 teaspoon dried basil
• 1 pound ground beef
• 1/2 small onion, chopped
• 2 1/2 cups cooked long-grain rice, divided
• 1/2 teaspoon black pepper
• 3/4 cup shredded Cheddar cheese

Directions

• 1
  Cut the bell peppers in half lengthwise. Remove the stems, ribs and seeds. Combine the bell peppers, 1/2 teaspoon salt and enough water to cover in a large saucepan. Bring to a boil. Boil for 7 minutes; drain well.
• 2
  Combine tomato sauce, granulated sugar and basil in a small bowl and mix well.
• 3
  Cook ground beef and onion in a large skillet over medium-high heat, stirring continually, until beef is browned and crumbly, about 8 minutes; drain.
• 4
  Add 1/2 cup tomato sauce mixture, 1 cup rice, remaining salt and black pepper to ground beef mixture and mix well. Transfer to a plate.
• 5
  Arrange bell pepper halves, cut sides up, in skillet. Spoon equal portions of ground beef mixture into each bell pepper half. Sprinkle with Cheddar. Spoon remaining tomato sauce mixture around bell peppers. Cook, covered, over medium-low heat for 5 minutes. Serve skillet drippings over stuffed peppers and remaining rice.