6 med. bell peppers
1 lg. onion, chopped
1 c. cooked rice
1 tsp. chili powder
1 (8 oz.) can tomato sauce
1 lb. ground beef
1 1/2 c. fresh tomato, chopped
1 tsp. salt
1/2 tsp. black pepper

Cut off top of bell peppers; remove seeds. Cook peppers 5 minutes in boiling water to cover; drain and set aside. Combine all ingredients except tomato sauce and mix well. Fill peppers with meat mixture. Place in shallow, oven-proof dish. Pour tomato sauce over and around peppers. Bake at 350 degrees 45 to 50 minutes. Yield: 6 servings.