Instructions: In a soup pot, combine the tomato sauce, water, garlic powder, salt, and black pepper; mix well. Remove 1 cup of the mixture to a large bowl.

Add the ground beef, rice, and onion to the bowl of tomato mixture; mix well. Stuff each bell pepper with an equal amount of the mixture and place in the soup pot. Spoon sauce from the pot over the peppers.

Cover and cook for 55 to 60 minutes over low heat, or until no pink remains in the meat and the rice is tender.

This recipe yields 6 servings.

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