Classic Stuffed Peppers

Preheat oven to 375°F (190°C). Lightly grease a baking dish.

In a large skillet, brown 1 pound of ground beef over medium-high heat. Drain any excess fat. Add 1 diced yellow onion and 2 cloves minced garlic; cook until softened, about 5 minutes.

Stir in 1 (15-ounce) can of Italian-style tomato sauce, 1/2 cup of cooked white rice, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Simmer for 5 minutes.

Cut the tops off 4 bell peppers (any color) and remove the seeds and membranes. Blanch the peppers in boiling water for 3 minutes; drain.

Spoon the beef mixture into the prepared bell peppers. Place the stuffed peppers in the greased baking dish.

Pour 1/2 cup of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender.

Let the peppers cool slightly before serving.