Ingredients

• 6 bell peppers
• 2 cups cooked white rice
• 3/4 pound ground beef
• 1/4 cup diced onion
• 1 tablespoon oil
• 1 1/2 cups diced tomatoes (canned or carton)
• 6 slices cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon Creole seasoning
• 1 teaspoon Italian seasoning
• salt and pepper to taste

Instructions

1. Cook rice and set aside.
2. Cut tops off bell peppers and scoop out seeds. Reserve tops.
3. Cook prepared bell peppers in boiling water for 5 minutes, remove and drain inverted.
4. Chop about 1/4 cup of bell pepper from reserved tops.
5. Heat oil in large pot over medium high heat.
6. Add diced onion, chopped bell pepper, ground beef and seasonings
7. Cook until beef is done and drain.
8. Add cooked rice and tomatoes.
9. Heat through and adjust seasonings. (I added a little cayenne pepper at this point.)
10. Lightly salt insides of bell peppers and fill with beef and rice mixture.
11. Place in baking dish, add about a 1/2 inch of water to bottom of pan and cook at 350 degrees for 25 minutes.
12. Put slice of cheddar on top of each pepper, return to oven for 5 minutes or until cheese is melted.