Stuffed Peppers - cooking recipe

Ingredients

8 slices bacon, cooked and crumbled, reserving 2 Tbsp. drippings
3/4 c. chopped onion
2 c. water
1/2 c. uncooked long grain rice
4 tsp. Wyler's bouillon
1 bay leaf
1/2 c. chopped green bell pepper
2 medium green bell peppers, halved, seeded and blanched

Preparation

In skillet, cook onion in reserved drippings until tender. Stir in water, rice, bouillon and bay leaf; bring to a boil. Reduce heat; cover and simmer 25 minutes or until liquid is absorbed.
Stir in chopped pepper and bacon; cover and simmer 5 minutes or until rice is tender.
Spoon rice into pepper halves to serve.
Refrigerate leftovers.