1 1/2 lbs. hamburg
1/2 c. corn flake crumbs
Salt, pepper, garlic powder & onion powder to taste
1 egg
6 med. green peppers

Cut peppers in half and remove seeds. Par boil for 10 minutes, then drain and cool. Stuff hamburg mixture into pepper halves and set aside. 2 c. uncooked minute rice 2 c. hot water 1/3 c. green pepper, diced 1/4 c. butter 2 (8 oz.) cans tomato sauce

Saute onions and green pepper in butter. Add hot water, tomato sauce, salt and pepper to taste. Mix rice well and bring to a boil, reduce heat. Simmer, uncovered for 5 minutes. Pour rice into 9"x14" baking dish. Simmer, uncovered for 5 minutes. Pour rice into 9"x14" baking dish. Put stuffed peppers on top of rice. Cover top of peppers with additional tomato sauce if desired. Bake at 350 degrees for 45 minutes. Freezes well.