Homestyle Stuffed Peppers

4 green bell peppers, tops and seeds removed

1 ½ pounds lean ground beef

1 cup cooked white rice

1 egg, lightly beaten

¼ cup finely chopped onion

½ cup Italian-style bread crumbs

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

¼ cup grated Parmesan cheese

1 (28 ounce) can tomato sauce

¼ cup white vinegar

2 tablespoons grated Parmesan cheese

Bring a large pot of water to a boil.

Cook the peppers in boiling water until softened, 4 to 5 minutes.

Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.

Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.

Preheat oven to 350 degrees F (175 degrees C).

Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.

Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.

Combine tomato sauce and white vinegar in a bowl.

Pour tomato mixture over stuffed peppers.

Top with 2 tablespoons grated Parmesan cheese.

Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.