10 bell peppers, med. size
1 lb. hamburger
1/4 c. minced onion
1/4 c. minced bell pepper
2 tbsp. oil
2 tsp. salt
1/8 tsp. pepper
1 tsp. powdered sage
2 tsp. London Pub. Steak & Chop Sauce
3 c. boiled white rice
2 (8 oz.) cans tomato sauce

Wash peppers, cut a thin slice from stem and remove seeds. Cover with boiling salted water and simmer for 5 minutes. Drain. Meanwhile, cook beef and onion, bell (minced) in oil in a skillet for 5 minutes or until meat loses its red color. Add salt, pepper, sage, condiment sauce, rice and tomato sauce (1/2 of can) and combine thoroughly.

Stuff peppers with this mixture. Arrange peppers upright in a greased baking dish and bake in a moderately hot oven of 375 degrees for 1 hour. Remove from oven, spoon remainder of tomato sauce over top of stuffed peppers. Continue cooking for 20 minutes or until brown.