Ingredients

12 ounces lean ground beef
1 small onion, chopped
1 can (15.5-ounce) red kidney beans, drained
1 can (6-ounce) tomato paste
1 can (10-ounce) diced tomatoes with green chilies, drained
3 large green peppers
2 tablespoons grated cheddar cheese

Directions

1. Brown ground beef in medium saucepan. Add onions and cook until tender, stirring occasionally.
2. Stir in red kidney beans, tomato paste, and diced tomatoes; heat to boiling. Reduce to low heat; simmer to blend flavors, about 10 minutes.
3. Wash green peppers and cut in half lengthwise. Remove seeds.
4. Place green peppers cut side up in large skillet. Add about ½ inch water. Heat to boiling; cover and reduce heat. Simmer about 5 minutes until crisp tender.
5. Remove peppers from water and drain on towel. Place cut side up on serving plate, and fill with ground meat/kidney bean/tomato mixture. Top with a sprinkle of cheddar cheese.