Stuffed Bell Peppers

 Quick and easy comfort food.

• 1 tbsp canola oil 
• 1 lb ground beef
• 1 medium onion, chopped
• 1 can (15 oz) tomato sauce, divided
• 1 1/4 cups water, divided
• 1 pkg (0.75 oz) powdered Italian salad dressing mix
• 1 cup Minute® White Rice
• 4 bell peppers
• 
  
• Preheat oven to 400˚F.
• Heat oil in a large skillet over medium-high heat. Brown meat with onion until almost cooked through, about 5 minutes. Stir in 1 cup of tomato sauce, 1 cup of water and salad dressing mix. Bring to a boil.
• Stir in rice; cover. Remove from heat. Let stand for 5 minutes.
• Meanwhile, cut tops off peppers. Scoop out seeds and discard. Mix remaining tomato sauce and remaining water in bottom of a 9-inch baking dish.
• Place peppers in baking dish. Spoon meat mixture into peppers; cover with foil.
• Bake for 35-40 minutes, or until peppers are tender. Spoon sauce from the bottom of the dish over peppers just before serving. 

Notes:

Mine baked for 30 minutes on the convection setting.

I used my cookie scoop to get the stuff into the peppers.

Minute Rice is pretty perfect for this use.