1 lb lean ground beef
1/2 cup chopped onion
1/2 cup frozen whole kernel corn
1 packet Garlic and Herb salad dressing mix
1 can tomato sauce
1/2 cup water
1 cup cooked rice
1 cup Monterey Jack cheese, shredded
6 bell peppers
Brown the ground beef, onions, and corn until the meat is no longer pink. Drain any grease. Add the packet of Garlic and Herb salad dressing mix, tomato sauce, water, rice and about 1/4 cup of the shredded cheese. Stir to mix. Let simmer until sauce thickens.
Preheat oven to 350º
Cut the tops off the bell peppers and remove the seeds. Stuff the peppers with the beef mixture and top with the remaining cheese. Add one cup of water to the bottom of a baking dish. Place peppers in dish and cover and bake in the oven 30-45 minutes depending on the size of the peppers. Remove cover halfway through cooking.
Sometimes if we want a little charring for flavor on the peppers we will cut the baking time, then grill them for about 10 minutes until they're tender. So good!