8 lg. green bell peppers
6 c. boiling salted water
2 lb. ground beef, extra lean
4 tsp. dehydrated minced onion
1 tsp. salt
1/4 tsp. garlic salt
2 c. cooked rice
3 sm. cans tomato sauce

Heat oven to 350 degrees. Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and outside. Cook peppers in the boiling salted water 5 minutes; drain.

Cook and stir ground beef and onion in medium skillet until onion is tender. Drain off fat. Stir in salt, garlic salt, rice and 2 small cans tomato sauce; heat through.

Lightly stuff each pepper with 1/2 cup approximately meat mixture. Stand peppers upright in ungreased baking dish, 13 x 9 x 2 inches. Pour remaining can tomato sauce over top of peppers. Cover with aluminum foil and bake 45 minutes. Uncover; bake 15 minutes more. 8 servings.