Italian Beef Stuffed Peppers
|Bell peppers||4 Medium|
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Crumbled mixed italian herbs||1 Teaspoon|
|Canned stewed tomatoes||16 Ounce|
|Canned tomato sauce||8 Ounce|
|Water||1⁄4 Cup (4 tbs)|
|Instant rice||1 Cup (16 tbs) (Quick Cooking)|
|Mozzarella cheese||2 Ounce, thinly sliced|
Cut tops off peppers; remove seeds and membranes.
Parboil 5 minutes; drain.
Saute beef and onion in large skillet until lightly browned; add a little oil if meat is very lean.
Add garlic powder, herbs, salt, pepper, tomatoes, 1/2 can tomato sauce, water, and rice; stir well.
Bring to boil; reduce heat to low.
Cook, covered, 15 minutes.
Place peppers in 2-quart casserole; stuff with meat mixture.
Spoon remaining meat mixture around peppers; top with remaining tomato sauce.
Cover; cook 30 minutes in preheated 350°F oven.
Uncover; top with cheese.
Cook 10 minutes.