Stuffed Peppers for Two

2 bell peppers
1/3 cup of rice
3/4 cup of tomato sauce (I prefer Rinaldi's Tomato and Basil)
5 oz of ground beef
Garlic powder
Onion powder or minced onion
1 pinch of Italian Seasoning

Preheat oven at 375.

In a small pot of water, bring rice to a boil and cook until tender; drain. Meanwhile in a large pan, cook beef until brown all the way through. Set aside.

Cut the tops off the bell peppers. Throw out the stems, seeds, and membranes; chop the remaining of the tops into small chunks. Leave the rest of the peppers whole. Set aside.

In a large bowl, combine rice, beef, spices, and sauce. Once combined, stuff the peppers with the rice mix. Place in a small baking dish and add a little extra tomato sauce on top of the peppers. Place in oven and bake for about 40-45 minutes.