Stuffed Bell Peppers is one of the first dishes I learned to cook after graduating from college from Oklahoma State University in 1975.  It is a filling comfort food that is easy to make, serving 4 persons a whole pepper each or 8 people one-half pepper each.
Equipment needed:
Large frying pan
Colander to drain meat
Large mixing bowl
Large cooking spoon
8″x8″ or 9″x9″ square baking pan
4 fresh, large green bell peppers
2 lbs. ground beef or ground turkey
2 cans 8 oz. tomato sauce
2-8 oz. cans water (from sauce cans)
Text Joy Steak Seasoning, 12 shakes OR
     Lawry’s Meat Seasoning, 12 shakes
Onion Powder, 6 ahakes
Celery Salt, 4 shakes
1 cup cooked instant white rice
Cook rice according to package directions.
Set aside.  Then, wash peppers and cut off top of each pepper disposing of top “lid” and stem with all the white seeds.  Wash out peppers with cool water, carefully keeping each one in standing position.
Now, brown the ground beef or turkey in frying pan, draining grease in colander.
Empty meat in large bowl.  Add cooked rice and both cans of tomato sauce to meat in bowl.  Add seasoning, onion powder, and celery Salt to bowl.  Stir with large spoon until thoroughly blended.  Finally, spoon mixture into each green pepper until full.
Bake at 350 degrees for at least 30 minutes in square pan.  If planning to serve 8, then cut pepper in half.  Serve with a salad or some vegetable.  Enjoy!