Stuffed bell peppers

4 green bell peppers

1 lb of ground turkey or chicken or beef

1/2 finely chopped onion

1 teas Lawry’s seasoning salt

1/2 cup milk

1 egg

1 teas pepper

1 teas garlic powder

1 can (15 oz) of tomato sauce

2 bags of success rice (cooked and drained)

Spray a 9×13 pyrex dish with Pam. Cut bell peppers in half and clean out seeds. Place cut side up in pan.

Mix meat and seasonings and onion and egg. Add 1/2 cup milk to mixture.  Add rice to meat mixture and stir well. Spoon meat mixture into pepper shells. Pour tomato sauce over mean mixture.  Pour melted butter over top and then cover with foil. Bake at 400 for 45 minutes. Uncover and bake an additional 10 minutes or until mixture is bubbling and hot. Serive with salad and hot rolls.