Chicken Stuffed Bell Peppers

These are good tasting and easy to
make and serve on a cold winter day.

Ingredients:
29 ounces Canned tomato sauce
1 cup Water
1 teaspoon Garlic powder
1 teaspoon Salt or to taste
3/4 teaspoon Black pepper
1 lb Ground chicken
1 cup Uncooked instant rice
1 small Onion, peeled and chopped
6 large Bell peppers

Directions:
In a soup pot, combine tomato sauce,
water, garlic powder, salt and pepper.
Mix well. Remove 1 cup of the mixture
to a large b owl and add ground chicken,
rice and onion; mix well.
Stuff bell peppers equally with
the ground chicken mixture and
place in the soup pot.
Spoon some sauce from the
pot over the bell peppers.
Cover and cook over Low
heat 55-60 minutes,
or until chicken is cooked
through and rice is tender.
Serve with additional sauce from
the pot spooned over the peppers.