¼teaspoonRed Pepper Flakesmore if you like some heat
For the sauce
2cupsColby / Jack Cheeseshredded
Cut the bell peppers in half length wise, and wash out the seeds and ribs (the white part inside). Place the peppers in a large pot of boiling water. Boil gently for 4-6 minutes, depending on the size of the pepper. Drain them and put them in a casserole dish that has been sprayed with Pam, cut side up.
Meanwhile, cook some long grain rice. You will need 2 cups. I usually use Jasmine rice, it has a really nice flavor.
Also, start to brown 1 lb of ground beef. I used the 80/20 (dad likes the flavor of it best), and you will not need to add any extra oil to the pan.
Chop 1 medium onion and add it to the beef while it is browning. Sprinkle meat mixture with salt and pepper to taste, garlic powder, red pepper flakes, and Italian seasoning. When the meat is brown, you can pour off excess grease if there is a lot. Add one can of diced tomatoes and the cooked rice.
In bowl mix together 1 can of tomato sauce, diced tomatoes, garlic powder, salt, and Italian seasoning. You can add ½ can of water to this if you want a little more sauce to serve over your peppers.
Use the meat mixture to stuff the peppers. I use an ice cream scoop, to make it easier. Poor a little of the tomato sauce over each pepper and pour the remaining in the bottom of the casserole dish.
Bake in the oven at 350 degrees for about 20-25 minutes until heated through. Remove from oven and top with shredded cheese, and place back in the oven for 5 - 10 minutes until cheese is melted.