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

Cut tops of bell peppers; remove seeds. Cook peppers 5 minutes in boiling water to cover; drain and set aside. Combine all ingredients, except tomato sauce. Fill peppers with meat mixture. Place in 2 quart, shallow oven-proof casserole dish. Pour tomato sauce over and around peppers. Bake at 375 degrees for 45-50 minutes.

Note: I also cut peppers in half lengthwise and stuff. Bake approximately 30- 35 minutes.