5-6 med. green peppers
3/4 c. uncooked brown rice
1 lb. lean ground beef
1 med. onion, chopped
1 can (8 oz.) tomato sauce
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. salt
Pepper to taste
1/2 tsp. instant beef bouillon

Remove tops and seeds from peppers. In a large kettle, bring water to a boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.

In a skillet, brown beef and onion; drain. Add tomato sauce, herbs, salt and pepper; cook 5 minutes. Stir in rice. Stuff peppers with the rice mixture. Place upright in a shallow baking dish or casserole. Bake at 375 degrees for 15-20 minutes. Yield: 5-6 servings. If cooking for two: Leftover peppers will freeze well to enjoy later.