STUFFED BELL PEPPERS

Steps:

• Preheat over to 350 degrees. Cook rice according to pkg directions, adding the beef boullion granules to water. You can do most of the other steps while the rice is cooking. To prepare your peppers: Cut out stem then cut in half lengthwise and remove seeds and ribs completely. Most people cut the top off and stand the peppers up, but I tried them on their side so it was a little easier for my 4 y/o to get into! In a pot, par boil the peppers 2-3 mins and lay on towel to dry (you can skip this step if you don't want them too soft).
• Heat the oil in large skillet. Cook the onion and mushrooms a few minutes until soft but not caramelized.
• Add the ground beef, garlic powder, seasoning salt, red pepper flakes and black pepper. Cook til beef is browned. Then add 1 can of tomato sauce.
• Add the fully cooked rice to the beef mixture and mix it up. Now the fun part...grab a spoon and stuff the pepper halves. Stuff them half full, then put in a BIG pinch of the shredded mexican blend cheese. Fill to the top and add a tablespoon of tomato sauce.
• Pour enough water in the bottom of 11x7 baking dish to just cover the bottom; add the remaining tomato sauce and stir. Place the stuffed green peppers in pan and bake (covered with foil) for 30 mins. Remove foil and top each pepper with a slice of provolone and put under the broiler for about 4-5 mins (watch 'em close).