6 lg. bell peppers
5 c. boiling salted water
1 lb. ground beef
2 tbsp. onion, chopped
1 tsp. salt
1/8 tsp. garlic powder
1 c. rice, cooked
1 (15 oz.) can tomato sauce

Heat oven to 350 degrees. Cut thin slice from stem end of each pepper; remove all seeds and membranes. Cook peppers in the boiling salted water 5 minutes (no longer); drain and set aside. In medium skillet, cook and stir ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in salt, garlic powder, rice and 1 cup of the tomato sauce; heat through. Lightly stuff each pepper with 1/2 cup meat mixture. Stand peppers upright in ungreased baking dish (8 x 8 x 2 inches) works best. Pour remaining tomato sauce over peppers. Cover; bake 45 minutes. Uncover, bake 15 minutes longer. 6 servings.