Stuffed Peppers are a delight

1/2 Pound ground beef
1/4 Cup long grain white rice
1/2 Cup of water
3 Green bell peppers
1 (8 ounce) Can of tomato sauce
1/8 Teaspoon garlic powder
1/8 Teaspoon onion powder
Salt and pepper to taste
1/2 Teaspoon Italian seasoning
1 Cup of shredded cheese

First, preheat the oven to 350 degrees. Then place the rice and water in a saucepan and bring to a boil.

Reduce heat, cover and cook for about 20 minutes. In a pan over medium heat, cook the beef until brown.

Carve a hole in the top of the pepper and pull off the top. Remove the seeds and middle of the pepper. Rinse in water to ensure there aren’t any leftover seeds in the peppers. Arrange the peppers in a baking dish, standing upright.

In a bowl, mix the browned meat, cooked rice, can of tomato sauce, Italian seasoning, garlic powder, onion powder, salt and pepper. Spoon the mixture into each pepper so that it’s nearly filling the hole.

Bake for one hour until the peppers are tender. Serve with a favorite bread side like garlic bread, crescent rolls or breadsticks. Enjoy!