1 lb. ground beef (or ground chicken, turkey, etc)
1/3 cup uncooked long grain white rice
2/3 cup water
4 bell peppers (any color)
1 1/2 cups tomato sauce
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon crushed red pepper
salt and pepper to taste
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F.
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Drain any excess grease.
Remove and discard the tops and seeds of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if they do not stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 cup tomato sauce, and the remaining ingredients. Spoon an equal amount of the mixture into each hollowed pepper. Pour the remaining tomato sauce over the stuffed peppers.
Bake 1 hour in the preheated oven, until the peppers are tender. During the last 10 minutes, add the cheese and let it melt.