Macaroni Stuffed Onions

Peel onions; with spoon, scoop out centers, leaving an outside shell 1/4" thick. Reserve center of the onions for another use.

Place onions on rack in large kettle. Add boiling water to measure 1"; bring water to boiling again. Reduce heat, and simmer, covered, 15 minutes or until onions are tender. Lift out with slotted spoon; drain.

In hot oil in medium skillet, saute chuck and green pepper until meat is browned and pepper is tender, 5 minutes.

Preheat oven to 375 degrees F.

Cook macaroni; drain well. In medium bowl, combine cheese sauce from package with sour cream, milk, salt, pepper and mustard, stirring until smooth. Toss macaroni and meat mixture with sauce.

Use to fill onions mounding high. Arrange onions in lightly greased, shallow baking dish. Combine bread crumbs with butter; sprinkle over onions. Bake 15 minutes or until nicely browned on top.