Brown Rice Stuffed Peppers

Directions

1. Remove tops and seeds from peppers. In a stockpot, bring 10 cups water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.
2. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Add tomato sauce, herbs, salt and pepper; cook, uncovered, for 5 minutes. Stir in rice. Remove from the heat. Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole. Bake, uncovered, until peppers are tender, 15-20 minutes.