Southwestern Stuffed Peppers

• 6 large green peppers, halved lengthwise
• 1 lb. ground beef
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 (14 1/2 oz.) can stewed tomatoes
• 1 c. water
• 1/4 c. barbecue sauce
• 1 tsp. salt
• 1 1/3 c. Ronzoni elbows
• 1 (8 3/4 oz.) can corn, drained
• 1 c. (4 oz.) shredded Cheddar cheese

1. Stem and seed pepper halves.
2. Cook in boiling salted water for 3 minutes; drain.
3. Place cut side up in shallow baking dish. Brown beef, onion and garlic in skillet.
4. Add tomatoes, water, barbecue sauce and salt; bring to a boil.
5. Stir in pasta.
6. Reduce heat; cover and simmer 15 minutes.
7. Mix in corn.
8. Spoon mixture into pepper halves.
9. Sprinkle with cheese.
10. Bake at 400u0b0 for 8 minutes.
11. Makes 6 servings.

green peppers, ground beef, onion, garlic, tomatoes, water, barbecue sauce, salt, ronzoni elbows, corn, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=516039 (may not work)