Pour half of the tomato sauce into the pan with the beef and onions. Stir in the rice, salt, garlic powder and black pepper.

Step 4: Fill the peppers

Sit the green peppers upright in the baking dish. If they won’t sit flat, take a tiny slice off the bottom of the pepper to make it level.

Spoon the beef-tomato sauce mixture into each pepper, dividing the filling equally among them. Drizzle the rest of the tomato sauce over the peppers. If you’re using shredded cheese, you can sprinkle a little over the tops of the peppers.

Step 5: Bake and serve

Put the dish in the oven. Bake for 25-30 minutes until the peppers are tender.

Serve the peppers immediately with the optional toppings of sour cream and a sprinkle of shredded cheese and fresh chopped parsley.