Stuffed Peppers - cooking recipe

Ingredients

6 to 8 green peppers
1 Tbsp. salt
3 lb. ground beef
1 1/2 c. Minute rice (uncooked)
2 large cans tomato paste
2 eggs
1 tsp. onion powder
1 tsp. garlic powder

Preparation

Cut around tops of peppers; remove core and seeds.
Wash and drain.
Place in large saucepan with salt.
Cook on high for 15 minutes; drain and let cool.
Combine all other ingredients, except 1 can tomato paste.
Stuff mixture into cooled peppers. Place in a large saucepan.
Add tomato paste; fill 3/4 up with water.
(Any remaining mixture can be formed into meatballs and placed on top of peppers.) Cook on medium for 45 minutes, or until peppers are tender.