Poohrona's Stuffed Bell Peppers

• 4 large bell peppers, pitted and washed
• 1 lb ground chuck
• 1 cup white rice, uncooked
• 1 small onion
• 2 garlic cloves, chopped
• 12 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon basil (dried or fresh)
• 14 teaspoon black pepper
• 14 teaspoon thyme (dried or fresh)
• 1 teaspoon cumin
• 1 (8 ounce) can tomato sauce
• 14 cup water
• 1 cup shredded cheese, your choice

1. Bring three cups salted water to boil and add uncooked rice.
2. Return to boil and the reduce to low, cover and simmer until water is absorbed and rice is done.
3. Set aside.
4. Brown ground chuck with onions and garlic.
5. Drain any grease and then add to rice.
6. Add seasonings and herbs to rice.
7. Add tomato sauce and water and heat on low, covered, until all is hot.
8. In large boiling pot, boil salted water and add bell peppers.
9. Cook about 10-15 minutes until they are starting to soften.
10. Drain peppers.
11. Put hot stuffing into hot peppers and top with cheese.
12. Bake at 350 until cheese has melted.

bell peppers, ground chuck, white rice, onion, garlic, garlic, salt, basil, black pepper, thyme, cumin, tomato sauce, water, shredded cheese

Taken from www.food.com/recipe/poohronas-stuffed-bell-peppers-329335 (may not work)