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. elbow macaroni
• 1 can (8 oz.) corn, drained
• 1 c. shredded Cheddar cheese or Mozzarella

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. Preheat oven to 400u0b0.
4. Brown beef, onion and garlic in skillet. Add tomatoes, water, barbecue sauce and salt.
5. Bring to a boil. Stir in pasta; reduce heat, cover and simmer 15 minutes.
6. Mix in corn.
7. Spoon mixture into pepper halves.
8. Sprinkle with cheese. Bake at 400u0b0 for 8 minutes.
9. Makes 6 servings.

green peppers, ground beef, onion, garlic, tomatoes, water, barbecue sauce, salt, elbow macaroni, corn, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=628512 (may not work)