Stuffing for Bell Peppers:

1 lb. of your favorite meat, browned (or left over roast or chicken)
1/2 of sauce mix
bread or cracker crumbs, as needed
cheese (optional)

Brown your meat or finely chop left over meat. Add 1/2 of the sauce mix and enough bread or cracker crumbs to thicken to desired thickness for stuffing the peppers. Fill bell peppers with stuffing mix. Pour the seasoned tomato sauce mix that you saved over the top of the stuffed peppers.

Bake at 425°F about 45 minutes to 1 hour or until the peppers are tender and the stuffing is set. If using cheese then add cheese on top and pop back in the oven long enough to melt cheese.

Sauce for Stuffed Bell Peppers:

1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
oregano, thyme, fennel or chopped celery (optional)

Mix together well.

Wash bell peppers and cut a circle around the stems and just pull out the stem. The core and most of the seeds will pull out with the stem. Shake out any left behind seeds. Place peppers in a baking dish with the openings up, and prepare stuffing.