• 2 large green peppers
• 1/2 lb. ground beef
• 1/4 cup chopped onion
• 1 can (15 oz.) tomato sauce, divided
• 1 cup cooked rice
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper

Cut tops off peppers and remove seeds.  Place peppers in a large saucepan and cover with water.  Bring to a boil; cook for 3 minutes.  Drain and rinse in cold water; invert on paper towels.

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Remove from the heat.  Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper.  Spoon into peppers.  Place in an ungreased shallow two quart baking dish.  Drizzle with remaining tomato sauce.  Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender.

YIELD:  2 servings.