Stuffed Bell Pepper Recipe

Ingredients
6 large green bell peppers
1-1/2 pounds ground beef
3/4 cup chopped onion
3 cans (15-ounces each) tomato sauce, divided
3 cups cooked rice
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon garlic powder
1/4 teaspoon plus 1/8 teaspoon black pepper
Optional: shredded cheddar cheese, chopped fresh parsley, sour cream
Directions
Step 1: Prepare the peppers
Preheat the oven to 350°F and have a large, rectangular baking dish ready.

Bring water to a boil in a large pot or Dutch oven. Cut the tops off of the peppers and remove the seeds and membranes. (Here are our tips for slicing bell peppers.) Cook the peppers in boiling water for 3 to four 4, then drain them and rinse them under cold water to stop the cooking.

Step 2: Cook the beef
Place a large skillet over medium heat. When the pan is hot, add the crumbled ground beef and diced onion. Cook for about 10 minutes until the beef is no longer pink and the onions are tender. Break up any large clumps of beef as it cooks.

Turn off the heat and drain the grease from the pan.

Step 3: Add the tomato sauce