1 sm. onion, diced
1 tbsp. butter
1/4 c. regular rice
1 1/2 c. water
1 tbsp. salt
1/4 tsp. pepper
6 med. size peppers
1/4 c. butter
2 tbsp. all-purpose flour
2 tbsp. sugar
1 1/2 c. tomatoes, peeled & quartered or 2 cans Italian stewed tomatoes

Saute onions in tablespoon of butter until soft in a large skillet. Add rice; cook over low heat for 1 minute. Stir in 1/2 cup water. Cook until rice is tender (about 10 minutes). Remove skillet from heat; add meat, salt and pepper. The night before wash peppers, cut off tops, scoop out seeds and membrane. The next day, stuff loosely with rice mixture. On top of the stove, melt 1/4 cup butter. Stir in flour, sugar, remaining 1 cup water and tomatoes. Simmer over low heat; stir constantly until sauce is smooth. (Use only 1/2 cup water if using canned tomatoes.) In a crock pot, stand filled peppers upright. Cover with tomato sauce; cover. Simmer over low heat until peppers are tender (about 1 hour or so). Serve with crusty French bread. Serves 6.