Pour half of the tomato sauce into the pan with the beef and onions. Stir in the rice, salt, garlic powder and black pepper.
Advertisement:Step 4: Fill the peppers
Sit the green peppers upright in the baking dish. If they won’t sit flat, take a tiny slice off the bottom of the pepper to make it level.
Spoon the beef-tomato sauce mixture into each pepper, dividing the filling equally among them. Drizzle the rest of the tomato sauce over the peppers. If you’re using shredded cheese, you can sprinkle a little over the tops of the peppers.
Step 5: Bake and serve
Put the dish in the oven. Bake for 25-30 minutes until the peppers are tender.
Serve the peppers immediately with the optional toppings of sour cream and a sprinkle of shredded cheese and fresh chopped parsley.
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MEXICAN CASSEROLE
STUFFED PEPPER CASSEROLE
