Stuffed Bell Peppers recipe

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.