Stuffed Peppers

4 to 5 red bell peppers
1 lb. lean ground beef
1/3 cup onion minced
2 (8 oz. can) tomato sauce (divided)
1 1/2 cup cooked white rice
1 tablespoon canola oil
1 teaspoon dried basil leaves
1 teaspoon crushed garlic
salt and pepper to taste

Brown hamburger in skillet. Add garlic, salt, pepper, and basil. In small saute pan, heat oil and onions until onions are soft. In medium bowl, combine hamburger, onions, and rice. Pour 1 1/2 cups tomato sauce over mixture (reserving 1/2 cup for tops of stuffed peppers) and stir to combine. Cut one inch off tops of bell peppers and remove seeds. Spoon meat and rice mixture into each pepper. Top each pepper with reserved 1/2 cup of tomato sauce. Place in deep baking dish. Bake on 350 degrees for 60 minutes covered with tin foil. Remove foil and bake for 5 more minutes.

 My daughter just returned home from Chicago and I served her a stuffed red pepper hot out of the oven. She said, "this is the best thing I've eaten the past week and I've had some good food!"