Stuffed Peppers...especially for Amanda

Stuffed bell peppers

6 bell peppers
2 c. raw rice
2 lbs. Ground beef
1 t. salt
1/4 t. basil
1/8 t. paprika
1/4 t. garlic powder

Sauce
1 can 29 oz Tomato Sauce
1 can 14 ½ oz diced tomatoes with garlic, basil and oregano (plain is also fine)
½ t. chopped garlic or ¼ t. garlic powder
1 t. salt
1/8 t. paprika
1 bay leaf

Thickener
1 c. cold water
4 T. flour

Cook rice until just undercooked. Place in large bowl. Add ground beef and spices. Mix until thoroughly combined. Place in bell peppers that have been topped and unseeded, to overflowing. Put bell pepper cap back on.

For sauce, simply combine ingredients in crockpot or roaster.

Put stuffed peppers into crockpot or roaster. Cook covered. For slow cooker, you can start in the morning on low and it will be finished by dinner. If cooking in the oven, 350 degrees for 2 hours. When cooked, add 1 c. water and flour. This will act as a thickener and to knock out some of the strong tomato flavor. Let boil two minutes longer.

Serve with sour cream.