Ingredients

• 1 lb beef, Ground
• 1 large onion, chopped
• 1 (28 ounce) can tomato sauce, divided
• 1 1/4 cups water, divided
• 1 (1 ounce) envelope garlic & herb salad dressing mix
• 1 cup white minute rice, uncooked
• 4 large green peppers, halved
• 1/4 teaspoon garlic powder
• salt & pepper

Instructions

1. Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.

2. Bring to boil.

3. Stir in rice, cover.

4. Remove from heat and let stand for 5 minutes.

5. Meanwhile cut tops off peppers, remove seeds and cu in half.

6. Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.

7. Place peppers in dish.

8. Spoon meat mixture into peppers, cover with foil.

9. Bake at 400 for 35-40 minutes.

10. Spoon sauce over peppers before serving.

11. Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.

12. Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.

13. Stir well.

14. Stuff peppers 2/3 full.

15. Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.

16. Cover and cook on low 7-9 hours or high 3-4 hours.