Susan Stuffed Bell Peppers (Unstuffed!) - cooking recipe

Ingredients

1 1/4 lbs lean ground beef
1 medium onion, minced
4 garlic cloves, minced (I add more)
1 egg, beaten
3 1/2 tablespoons barbecue sauce, must like the BBQ sauce to like this dish (I only use Tony Roma's or Open Pit)
1/3 cup Minute Rice, uncooked
1/4 cup Italian seasoned breadcrumbs
1 teaspoon garlic powder (I use Garli Garni)
1 tablespoon crushed red pepper flakes
1 teaspoon fresh ground black pepper
3 large green peppers, sliced thinly
3 (14 ounce) cans tomato bisque soup

Preparation

Preheat oven to 450 degrees.
Combine the first 9 ingredients (onions through black pepper) and roll into 1/2 inch balls.
Bake in oven at 450 degrees for 15 minutes.
In a large saucepot, simmer the Tomato Bisgue and 2 cans (soup cans) of water.
Add more garlic pepper, crushed red peppers and pepper to taste.
Microwave the green peppers for 6 minutes (with saran wrap enclosing them to allow them to steam) and add to the sauce.
Drop in the meatballs.
Let simmer for 40 minutes at slight boil.