Stuffed Peppers

1 pound ground beef
1-1/2 cups cooked rice
1 large onion
2 cans diced tomatoes
3 large green peppers
onion salt
pepper
parsley flakes

Preheat the oven to 350.

Make the rice according to package directions to yield about 1.5 cups.
Brown the ground meat.  Chop the onion and add to the ground meat while it is browning.
Add some garlic salt and parsley flakes to taste. (About 1 teaspoon of each is reasonable).

Add the rice to the ground meat and add one can of diced tomatoes to the rice and meat mixtures. Simmer for about 20 minutes.

Cut the green peppers in half lengthwise.  Remove seeds and tops.
Pour the other can of tomatoes into a casserole dish.  Arrange the 6 green peppers around the casserole.
Fill each green pepper with a heaping amount of the meat mixture. 
Place the casserole dish in the ovenfor about 45 minutes.    The top of the meat mixture should be dark and a little crisped.

Serve with more rice if desired.

The nice thing about this recipe is that 1/2 of a green pepper is really enough for one serving.  I think the whole green pepper is a little much.  And besides, I’d rather have the meat than the green pepper.  This makes a nice week night dinner.

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