Stuffed Bell Peppers - Master Cookbook Recipe # 77

Instructions

1. Prep the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes from the centers.
2. Parboil: Drop the peppers into a large pot of boiling water for 5 minutes. Use tongs to carefully remove them and stand them upright in a baking dish.
3. Brown the Meat: In a skillet, cook the ground beef and chopped onion until the meat is browned. Drain off any excess grease.
4. Mix the Filling: Add the cooked rice, onion powder, salt, chili powder, ketchup, mustard, and half of the tomato sauce to the beef mixture. Stir until well combined.
5. Stuff: Spoon the beef and rice mixture into the centers of the upright peppers.
6. Bake: Pour the remaining tomato sauce over the tops of the peppers. Pour 1 cup of water into the bottom of the baking dish (this helps steam them to perfection).
7. Cook Time: Cover the dish tightly with foil. Bake at 350°F for 45 minutes.
8. The Finish: Remove the foil and bake for an additional 15 minutes. Top with your favorite shredded cheese during the last few minutes if you like it extra melty!