3 lg. peppers
Boiling salted water
3 tbsp. instant
Minced onion
3 tbsp. water
2 tbsp. butter
1/2 c. precooked rice
1 lb. lean ground beef
1 tsp. salt
1/4 tsp. freshly ground pepper
2 (8 oz.) cans tomato sauce
1/2 c. dry white wine
1/3 c. water
1 c. shredded Cheddar cheese

Split peppers in half lengthwise; remove seeds and stems. Drop into a large pot of boiling salted water. Turn heat off and allow peppers to stand in water 5 minutes. Drain and arrange in bottom of a shallow baking dish. Combine onions and 3 tablespoons water; let stand 5 minutes. In small skillet, melt butter; saute' onions and rice 1 minute. Thoroughly combine onion mixture, beef, salt, pepper, and 1 can tomato sauce. Fill peppers with meat mixture. Combine remaining tomato sauce, wine and water. Pour over peppers. Bake at 350 degrees for 50 minutes, basting occasionally. Sprinkle peppers with cheese and continue baking for 20 minutes, until cheese is melted. Serves 6.