Stuffed Green Peppers and Tomato Sauce

Cut off the stem end of each green bell pepper and remove the seeds and membranes, then rinse the hollowed peppers and set aside.

Combine the lean ground beef, cooked rice, chopped onion, drained tomatoes, salt, thyme leaves, ground black pepper, garlic powder, and slightly beaten egg in a large bowl, mixing until just combined.

Stuff each green bell pepper firmly with the beef and rice mixture, dividing it evenly among the six peppers.

Dissolve the two beef bouillon cubes in the boiling water to create a broth.

Arrange the stuffed peppers upright in a baking dish large enough to hold them snugly, then pour the beef broth around the peppers.

Cover the baking dish with foil or a fitted lid.

Bake at 350°F (175°C) for 45 minutes, or until the peppers are tender and the filling is cooked through.

Remove from the oven and let rest for 5 minutes before serving, then arrange the stuffed peppers on a serving platter and spoon the tomato sauce from the baking dish over and around them.