6 peppers
1 lb. ground beef
1 can tomato sauce
2 tbsp. chopped onion
1 c. cooked rice
Salt and pepper

Cut stem ends from peppers and remove seeds. Parboil 5 minutes and drain. Saute onions and ground beef in fat until lightly browned. Season with salt and pepper. Mix rice, moisten with broth or milk. Fill pepper cases with mixture and arrange in baking dish. Pour tomato sauce, mixed with 1/4 cup of water over peppers. Bake 250 degree oven until peppers are tender, basting occasionally with sauce.