Preparation

• Preheat oven to 400°F. Cut off tops of bell peppers. Remove seeds and membranes. Rinse bell peppers. If necessary, cut thin slice from bottom of each pepper so they stand upright. Set aside.

• Brown ground beef and onion in large skillet on medium-high heat. Drain fat. Add rice, Italian seasoning, garlic powder, salt and pepper; mix until well blended.

• Pour 1 can of the tomato sauce into bottom of 9-inch square baking dish. Stuff peppers with beef mixture. Place stuffed peppers upright in baking dish. Pour remaining can tomato sauce over stuffed peppers. Cover tightly with foil.

• Bake 35 to 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese. Bake 5 minutes longer or until cheese is melted. Cut stuffed peppers in half. Spoon sauce in dish over each half to serve.