3 lg. green peppers
3 tbsp. minced white onion
1/2 c. plus 3 tbsp. water
2 tbsp. butter
1 lb. ground beef
1/2 c. instant rice, cooked
1/2 tsp. salt
2 (8 oz.) cans tomato sauce
1/2 c. sherry
1 c. sour cream
1/4 lb. sharp Cheddar cheese, grated

Split green peppers into halves lengthwise; remove seed and stems. Wash peppers; drop into a large pot of boiling salted water. Turn off heat; let stand for 5 minutes. Drain and arrange peppers in baking dish. Soften onion in 3 tablespoonfuls water for 5 minutes. Saute onion in butter for 5 minutes. Mix onion, ground beef, rice, salt and 1 can tomato sauce.

Fill peppers with meat mixture. Combine 1 can tomato sauce, 1/2 cup water, wine and sour cream; pour over stuffed peppers. Bake at 350 degrees for 40 minutes. Sprinkle with grated cheese; continue baking for 20 minutes longer. Yield: 6 servings.