4 med. bell peppers
1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. garlic powder
1 tsp. crumbled Italian herbs
Salt and pepper
1 (16 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1/4 c. water
1 c. instant rice
2 oz. Mozzarella cheese, thinly sliced

Cut tops off peppers; remove seeds and membranes. Parboil 5 minutes, drain. Saute beef and onion in large skillet until lightly browned. Add garlic powder, herbs, salt, pepper, tomatoes, 1/2 can tomato sauce, water, and rice; stir well. Bring to a boil; reduce heat to low. Cook uncovered 15 minutes.

Place peppers in 2-quart casserole; stuff with meat mixture. Spoon remaining meat mixture around peppers; top with remaining tomato sauce. Cover; cook 30 minutes in preheated 350 degree oven. Uncover, top with cheese. Cook 10 minutes.