6 large green bell peppers
1 lb ground beef
2 tablespoons finely chopped onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
2 cups cooked rice
1 cup frozen whole kernel corn, optional
1 (15 ounce) can tomato sauce
3/4 cup shredded mozzarella cheese
1. Cut peppers in half lengthwise. Remove stem,seeds and membranes; rinse. Place peppers, cut side up, into an ungreased 9×13 baking dish. Cover with plastic wrap; microwave just until hot, 3 to 4 minutes. Or you can drop the peppers into a pot of boiling hot water and let them cook until the have an olive green color.
2. Cook ground beef and onion until done. Remove from heat and drain fat. Stir in salt, pepper, garlic powder, rice, corn, and 1 cup of the tomato sauce.
3. Stuff each pepper with 1/2 cup of mixture. Pour remaining sauce over peppers. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and cook 15 minutes longer. Remove from oven and sprinkle with cheese.
* Tara Notes:
For a diff spin I have substituted brown rice and a mix of ground turkey/beef instead of the regular groundbeef. Additionally you can finely chop up tomatoes (rotels brand) and other veggies to make the stuffing even more hardy.