1. Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix. 2. Bring to boil. 3. Stir in rice, cover. 4. Remove from heat and let stand for 5 minutes. 5. Meanwhile cut tops off peppers, remove seeds and cu in half. 6. Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk. 7. Place peppers in dish. 8. Spoon meat mixture into peppers, cover with foil. 9. Bake at 400 for 35-40 minutes. 10. Spoon sauce over peppers before serving. 11. Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup. 12. Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl. 13. Stir well. 14. Stuff peppers 2/3 full. 15. Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers. 16. Cover and cook on low 7-9 hours or high 3-4 hours. ---------------------------------------------------------------------------
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