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[mrxballoonhands]

Ingredients

• 4 green bell peppers, tops and seeds removed
  
• 1 1/2 pounds lean ground beef
  
• 1 cup cooked white rice
  
• 1 egg, lightly beaten
  
• 1/4 cup finely chopped onion
  
• 1/2 cup Italian-style bread crumbs
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon blackpepper
  
• 1/2 teaspoon garlic powder
  
• 1/4 cup grated Parmesan cheese
  
• 1 (28 ounce) can tomato sauce
  
• 1/4 cup white vinegar
  
• 2 tablespoons grated Parmesan cheese

Directions

• Bring a large pot of water to a boil.
  
• Cook the peppers in boiling water until softened, 4 to 5 minutes.
  
• Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
  
• Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
  
• Preheat oven to 350 degrees F (175 degrees C).
  
• Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
  
• Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
  
• Combine tomato sauce and white vinegar in a bowl.
  
• Pour tomato mixture over stuffed peppers.
  
• Top with 2 tablespoons grated Parmesan cheese.
  
• Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.

Footnotes

• 
  To cut down on time I use Uncle Ben's ready rice that's done in the microwave in 90 seconds. This freezes well and goes great with mashed potatoes or potato salad.