6 bell peppers
1 lb ground beef
1 can tomato sauce
2 tablespoons onion, chopped small
1 cup cooked rice
salt and pepper
Cut the stem end off pepper and remove seeds.
Parboil for 5 minutes and then drain.
Saute onions and ground beef until lightly browned. Season with salt and pepper. Mix in the rice and maybe moisten with a bit of chicken or beef broth if too dry.
Fill peppers with the mixture and put in a baking dish.
Mix the tomato sauce with 1/4 cup of water and pour over the peppers.
Bake at 350F until the peppers are tender.
