Stuffed Peppers
Servings: 2
"Green bell peppers are filled with ground beef, cooked rice, tomato sauce, and seasonings, then baked for an hour with additional tomato sauce and Italian-style seasoning."

Ingredients:
5 ounces ground beef
(½ cup uncooked long grain white rice 1 cup water) produces excess rice
2 green bell peppers
5 ounces tomato sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder (did not have powder so I used 2 pressed cloves of fresh garlic)
1/8 teaspoon onion powder (no powder so used ¼ cup chopped dried green onion)
salt and pepper to taste
1/4 teaspoon Italian seasoning from homemade mix.
(again none on hand so I mixed oregano, marjarom, thyme, dried basil, dried parsley, chopped dried green onion, and rosemary in about equal volumes and pulsed in blender to a fine powder.)

Directions:
Prepare the rice according to package instructions. In a skillet over medium heat, cook the beef until evenly browned and crumbled.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange pepper bells and tops in a steamer basket with the hollowed sides facing upward. Steam for 15 minutes.
In a bowl, mix the browned beef, cooked rice, tomato sauce, Worcestershire sauce, garlic powder, chopped dried green onion, salt, and pepper. Fill each bell with the mixture.
Mix the remaining cooked rice, tomato sauce, and homemade Italian seasoning in a mixing bowl, and spoon mix on the bottom of the cooking vessel. Place the filled bell peppers with caps held in place with skewers or toothpicks into ovenproof glass bowl nestling them down into the rice mixture.
Cover the bowl tightly with aluminum foil and refrigerate overnight to let flavors meld. Preheat oven to 350 degrees F (175 degrees C) and cook the covered bowl until internal temperature of one of the filled peppers reaches 140F. Leave the foil in place while cooking