For extra flavor, I sometime add beef bouillon to the dish while the peppers bake. It also steams them a little. If also make these with ground chicken or turkey; then I'll use chicken bouillon instead.

Ingredients

• 6 medium green peppers
• 3/4 cup uncooked brown rice
• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 1 can (8 ounces) tomato sauce
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• pepper to taste

Directions

1. Remove tops and seeds from peppers. In a stockpot, bring 10 cups water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.
2. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Add tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, until peppers are tender, 15-20 minutes.