Pantry Stuffed Bell Peppers

6 medium sweet peppers
1 lb. extra lean ground beef
1 c. instant rice
1 medium onion chopped
1 tbsp. olive oil
2 cans 14 oz. diced tomatoes; do not drain
1 tsp. garlic powder
1 tbsp. sugar
1/4 tsp. dried basil

Brown ground beef and onions and drain. In a large bowl combine all ingredients except peppers. The mixture will be sloppy. Discard tops and seeds and wash peppers. Fill peppers with mixture and set aside. Pour remaining mixture into large casserole. Arrange filled peppers in the mixture. Bake at 350 degrees for one hour or until firm.

Everything except the bell peppers came from my pantry or freezer!