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1.Cut Tops Off Peppers And Remove Seeds. Place Peppers In A Large Saucepan And Cover With Water. Bring To A Boil; Cook For 3 Minutes. Drain And Immediately Place In Ice Water; Invert On Paper Towels. 2.In A Small Skillet, Cook Beef And Onion Over Medium Heat Until Meat Is No Longer Pink; Drain. Remove From The Heat. Stir In 1 Cup Tomato Sauce, Rice, Salt, Garlic Powder And Pepper. Spoon Into Peppers. 3.Place In An Ungreased Shallow 2-Qt. Baking Dish. Drizzle With Remaining Tomato Sauce. Cover And Bake At 350 Degrees F For 25-30 Minutes Or Until Peppers Are Tender.
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