Stuffed Bell Peppers

recipe

2 cups water
1 cup uncooked white rice
4 large bell peppers, seeded (I used orange and yellow)
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1 1/2 pounds lean ground beef
1 onion, diced
garlic powder to taste
salt to taste
ground black pepper to taste
1 (15 ounce) can tomato sauce
2 cups finely shredded mozzarella cheese

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Place bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9×13 inch baking dish.

In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.

Spoon the meat mixture onto each half of the peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.

Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.
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