3/4 c. rice, not instant
1 sm. green pepper
1 to 1 1/2 lbs. ground round
1 qt. tomatoes
2 med. onions
Salt, pepper and butter

Put half of tomatoes in casserole, add rice, then meat and onions, chopped, pepper sliced thin, salt and peeper to taste. Add remaining tomatoes and 2-3 tablespoons butter. Put in oven, and after it boils, stir to prevent the rice from settling to the bottom. Bake slowly at 350 degrees for 2 1/2 hours, covered, then 1/2 hour uncovered.