The Best Stuffed Peppers Ever

• 2 pounds Ground Chuck
• 2 Tablespoons Olive Oil
• 2 teaspoons Salt
• 1- 1/2 cup Chopped Onion
• 1 cup Raw Rice
• 1 package (about 1 Oz. Packet) Italian Salad Dressing Mix
• 1 can (16 Oz. Size) Tomato Sauce
• 1 cup Dry White Dinner Wine
• 6 Large Green Bell Peppers
• 1/4 cups Water
• 2 cups Grated Sharp Cheddar Cheese

1. Preheat oven to 350 degrees F. Saute ground chuck in olive oil until well browned but not dry.
2. Sprinkle with salt during browning.
3. Stir in onions and rice.
4. Cook until onions are just limp.
5. Blend in dry salad dressing mix.
6. Add tomato sauce and wine.
7. Cook over low heat for 10 minutes.
8. Remove from heat.
9. Cut peppers into halves; scoop out seeds and large membranes.
10. Place peppers cut side up in a large baking pan.
11. Spoon meat filling into peppers, heaping up well.
12. Pour water into the bottom of the pan.
13. Cover and bake 55 to 60 minutes.
14. Remove cover; sprinkle with grated cheese and return to the oven for 5 to 10 minutes longer until cheese is melted.
15. This can be prepared the night before and refrigerated until ready to bake.

ground chuck, olive oil, salt, onion, rice, italian salad dressing mix, tomato sauce, white dinner, green bell peppers, water, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/the-best-stuffed-peppers-ever/ (may not work)