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Bright green peppers, filled brimming with a savory ground-beef and rice mixture are seasoned with chopped onion, salt and pepper. Served with rice dressed with sauce from the baking pan, these peppers make a tasty cold-weather dish.

Stuffed Peppers

4 green bell peppers
1 pound ground beef
1 tablespoon finely chopped onion
2 tomatoes
1 cup (8 ounces) tomato sauce
1/2 cup instant rice
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1. Preheat oven to 350°F (175°C).
2. Slice tops from peppers about ¼ way down from stems; remove seeds; set peppers aside. Remove stems from tops, discard stems and dice tops; set dice aside.
3. Heat a medium skillet on medium-high; add beef and onion; brown; drain excess fat.
4. Stir in diced bell pepper, tomatoes, tomato sauce, instant rice, water, salt and pepper. When softened, remove mixture from heat and spoon into prepared bell peppers. Place in an 8x8x2-inch baking dish.
5. Bake for 40 to 50 minutes or until bell peppers are tender.

Makes 4 servings.

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