4 bell peppers, red or green
1 lb. ground beef
1 cup white rice, uncooked
1/2 red onion, diced
2 cloves of garlic
16 oz. tomato sauce
Meat mixture: 1/2 teaspoon each of garlic powder, onion powder, dried parsley, cornstarch, flour, salt and pepper.
Cut open peppers on one side and hollow out insides. In a separate bowl, mix garlic powder, onion powder, salt, pepper, cornstarch, flour, dried parsley, and one egg to thawed ground beef. Add the rice to this mixture. Stuff peppers with meat (but not too much because meat mixture expands).
In a large pot, sautee onion, tomato and garlic in olive oil. Add 16 ounces of tomato sauce and add a can-full of hot water to dilute to a sauce-like consistency. Lay peppers on sides in soup mix. Add water to cover peppers. Cover pot with lid on high heat. When soup starts to boil, reduce to medium heat. Cook for at least one hour - the slower and longer the peppers are cooked, the better the flavor.
Notes: This recipe was in the Daily Universe. I copied the instructions exactly how they were. However, I found that I had enough meat mixture to stuff 5 or 6 peppers. The cornstarch and flour thicken the meat mixture, so the peppers really don't need to be too stuffed. I found that the mixture wasn't as seasoned as I would like. Some paprika or chile powder might have been a nice touch, and I'm wondering if it wouldn't taste better without the cornstarch. I topped my pepper with some sour cream and salsa to get a bit more flavor. Personally I liked Southwest Stuffed Bell Peppers much more.