7 med. green peppers
1 tbsp. salt
3 qts. water
3/4 c. sliced onion
2 tbsp. butter
2 (8 oz.) cans tomato sauce
1 (8 oz.) can stewed tomatoes
1/4 c. lemon juice
3 tbsp. honey
1 3/4 tsp. salt
1/2 c. chopped onion
1 lb. lean ground beef
1 c. cooked rice
1/4 tsp. pepper
1 1/2 tsp. Worcestershire sauce

Remove tops and seeds of peppers. Cook in boiling water 5 minutes. Remove and drain. Meanwhile, saute sliced onion in 1 tablespoon butter over medium heat until tender. Combine with 1 can tomato sauce, stewed tomatoes, lemon juice, honey, and 1/4 teaspoon salt in 2 quart casserole. Melt remaining 1 tablespoon butter. Brown chopped onion and meat over medium high heat. Drain off fat. Stir in remaining can of tomato sauce, rice, salt, pepper, and Worcestershire sauce. Spoon meat mixture evenly into peppers. Stand peppers, cut side up, in casserole. Bake at 400 degrees for 30 minutes. To serve, spoon tomato sauce over top of peppers.