Pre-heat oven to 400°F.
Heat a large skillet, or a shallow Dutch oven, on medium heat.
Add the ground beef and chopped onion; cook, stirring occasionally, until meat is fully cooked with some brown bits; the darker brown bits are called caramelization and they add flavor.
Stir in 1 cup of the tomato sauce, 1 cup of the water and the salad dressing mix.
Increase heat to high and bring to boil.
Stir in the minute rice; cover with a lid and remove from the heat; let stand for 5 minutes.
While you wait, slice your bell peppers in half lengthwise; remove stem and seeds.
In the bottom of a 9-inch x 13-inch baking dish, mix remaining tomato sauce, water, garlic powder, salt and pepper, to taste.
Place peppers in the dish like little boats floating in the tomato sauce.
Spoon meat mixture into the peppers; cover with foil or a lid.
Place in the pre-heated oven and bake for 35 to 40 minutes.
Remove from the oven; spoon the sauce over peppers before serving.
