4 med. bell peppers
1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. garlic powder
1 tsp. crumbled mixed Italian herbs
Salt and pepper to taste
1 (16 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1/4 c. water
1 c. instant (quick cooking) 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 a little oil if beef is very lean). Add garlic, herbs, salt, pepper, tomatoes, 1/2 can tomato sauce, water, and rice. Stir well. Bring to a boil; reduce heat to low and cook, covered, 15 minutes. Place peppers in 2 quart casserole. Stuff with meat mixture. Spoon remaining meat around peppers. Top with remaining tomato sauce. Cover and cook 30 minutes in preheated 350 degree oven. Uncover and top with cheese. Cook 10 minutes.