Brown meat and onion in a large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water and salad dressing mix.
Bring to boil.
Stir in rice, cover.
Remove from heat and let stand for 5 minutes.
Meanwhile cut tops off peppers, remove seeds and cu in half.
Mix remaining tomato sauce, and water in the bottom of a 9 x 13 baking disk.
Place peppers in dish.
Spoon meat mixture into peppers, cover with foil.
Bake at 400 for 35-40 minutes.
Spoon sauce over peppers before serving.
Crockpot Stuffed Peppers Ready In: 7 - 9 hours Servings: 4 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 tsp Salt 1/2 tsp Garlic salt 1/4 tsp Pepper 1 cup Shredded cheese (I use -Cheddar or Swiss) 1/2 tsp Worcestershire sauce 1/4 cup Chopped onion 2 Tbsp Ketchup.
Wash peppers and drain Combine all remaining ingredients except ketchup in mixing bowl.
Stuff peppers 2/3 full.
Pour 3 Tbsp of water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers.
Cover and cook on low 7-9 hours or high 3-4 hours.