1 1/2 to 2 lb. extra lean hamburger
1 lg. onion, finely chopped
4 to 5 cloves garlic, finely chopped
Rice (regular, not instant)
8 lg. green peppers
3 tbsp. parsley
Freshly ground black pepper
3 tbsp. Parmesan cheese
2 tbsp. olive oil
3 heaping tbsp. Burgundy wine 1/2 c. water
1 bottle tomato juice

Saute hamburger; drain through colander; reserve. Saute onion and garlic; drain through colander; reserve. Cook 1 cup rice in 2 1/2 c. boiling water. Return hamburger, onion and garlic to frying pan and add 1 cup rice. Mix well. Rinse peppers with water; remove seeds and cut the bottoms so they stand up. Stuff peppers with hamburger and rice mixture. Any mixture leftover, place around peppers in baking dish or roasting pan. Bake at 350 degrees for one hour, turning peppers over 2 to 3 times until soft. May be baked in oven, Weber kettle outside, over charcoal or in a microwave about 20 to 30 minutes (must check peppers). All ingredient measurements may be altered to number of people served, or to taste.