Stuffed Bell Peppers

Preheat the oven to 350°F and have a large, rectangular baking dish ready. Bring water to a boil in a large pot or Dutch oven. Cut the tops off of the peppers and remove the seeds and membranes. Here are our tips for slicing bell peppers. Cook the peppers in boiling water for 3 to four minutes, then drain and rinse them under cold water to stop the cooking. Editor's Tip: If your pot isn't large enough to hold all the peppers, cook them in batches.

Place a large skillet over medium heat. When the pan is hot, add the crumbled ground beef and diced onion. Cook for about 10 minutes until the beef is no longer pink and the onions are tender. Break up any large clumps of beef as it cooks. Turn off the heat and drain the grease from the pan.

Pour half of the tomato sauce into the pan with the beef and onions. Stir in the rice, salt, garlic powder and black pepper.

Sit the green peppers upright in the baking dish. If they won't sit flat, take a tiny slice off the bottom of the pepper to make it level. Spoon the beef-tomato sauce mixture into each pepper, dividing the filling equally among them. Drizzle the rest of the tomato sauce over the peppers. If you're using shredded cheese, you can sprinkle a little over the tops of the peppers.

Put the dish in the oven. Bake for 25 to 30 minutes until the peppers are tender. Serve the peppers immediately with the optional toppings of sour cream and a sprinkle of shredded cheese and fresh chopped parsley. Editor's Tip: Larger peppers or those with thicker walls may need a little longer in the oven.