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Stuffed Peppers                        Jan Peterson

4 Medium Peppers                        1 lb. ground beef

1/2 cup chopped onion                        1/2 tsp. garlic powder

1 tsp. crushed mixed Italian herbs                        Salt & Pepper

Fresh tomatoes or 1 16 oz. can                        1 - 8 oz. can tomato sauce

1/4 cup water                        1/2 tsp. chili powder

1 cup instant rice                        1 oz. mozzarella cheese  sliced

 

Cup tops off peppers; remove seeds and membranes.  Parboil 5 minutes, drain. Saute beef and onion in large skillet until lightly browned.  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 qt. casserole; stuff with meat mixture.  Spoon remaining meat mixture around peppers, top with remaining tomato sauce.   Cover and cook 30 minutes in preheated oven.  Uncover, top with cheese and bake 20 minutes.