4 tbsp. butter
4 onions, chopped
2 1/2 c. rice, half cooked and drained
3 tsp. salt
1/2 tsp. freshly ground black pepper
2 tbsp. chopped parsley
2 scallions (green onions), chopped
1 egg
6 lg. green peppers
1 tbsp. flour
1 1/2 c. canned tomato sauce
1/2 c. water
2 tsp. sugar
1 c. sour cream

Melt butter in saucepan. Add chopped onions. Saute 10 minutes, stirring frequently. Remove half the onions and combine with rice, 1 teaspoon of the salt, 1/4 teaspoon of the black pepper, parsley, scallions, and egg. Mix well.

Cut a 1-inch slice from the stem of the green peppers. Carefully remove the seeds and fibers. Pour boiling water over the peppers and allow to soak for 5 minutes. Drain well.

Stuff with the rice mixture. Sprinkle the flour on the remaining onion in saucepan. Cook, stirring constantly, until brown. Add the tomato sauce, water, sugar and remaining salt and pepper. Mix well. Place the peppers upright (open end up) in saucepan. Cover and cook over low heat for 45 minutes or until peppers are tender. Baste frequently. Add sour cream to sauce and stir. Serve hot.