2 lb. lean ground beef
1 medium sweet onion
2 1/2 cups cooked favorite rice (I use Jasmine or Basmati)
6 medium/large green bell peppers
1 Jar of favorite regular spaghetti sauce
2 cups shredded cheese (favorite cheese or cheese blend)

Preheat oven to 350°F.

Prepare rice, fluff, cover and set aside.

Dice sweet onion, add to large pan with lean ground beef. Sauté beef and onion until beef is browned. Drain fat, add rice to beef mixture. Pour 1/2 of spaghetti sauce into mixture and blend well. Add cheese and stir until well mixed.

Cut top off of peppers and remove caps and seeds; rinse. Add beef and rice mixture to bell peppers. Arrange in glass casserole dish.

Pour remaining spaghetti sauce over and around stuffed bell peppers.

Cover with foil and bake at 350°F for 1 hour. Serve with a crisp cool salad or pasta.

Variation: For more color, use green, yellow and red peppers.

Serves 6.

Submitted by: Christine