Cut tops off, remove seeds. Place peppers in large
saucepan, cover with water. Bring to boil. Cook for 3
minutes. Drain, immediately place in ice water, invert on
paper towels.
In small skillet cook beef and onion until to longer pink.
Drain, remove from heat. Stir in 1 cup tomato sauce, rice,
salt, garlic powder, and pepper. Spoon into peppers.
Place in ungreased shallow 2 qt. baking dish. Cover and
bake 25-30 minutes.
Originally Submitted
2/4/2016
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