Saucy Stuffed Peppers
6 medium green bell peppers
1-1/4 cups water
2 cups low-sodium tomato juice, divided
1 6-ounce can tomato paste
1 teaspoon dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder, divided
1 pound lean ground beef
1-1/2 cups oats, quick or old fashioned
1 medium tomato, chopped
1/4 cup chopped carrot
1/4 cup chopped onion

Heat oven to 350 degrees. Cut peppers lengthwise in half. Remove seeds. Set aside.

In medium size saucepan, combine water, 1 cup tomato juice, tomato paste, 1/2 teaspoon oregano, basil and 1/4 teaspoon garlic powder. Simmer 10 to 15 minutes. Set aside.

In a large bowl, combine beef, oats, tomato, carrot and onion with remaining 1 cup tomato juice, 1/2 teaspoon oregano and remaining 1/4 teaspoon garlic powder, mixing lightly but thoroughly.

Fill each bell pepper half with about 1/3 cup meat mixture. Place in 13- by 9-inch glass baking dish; pour reserved sauce evenly over peppers. Bake 45 to 50 minutes until beef is no longer pink and juices are clear.