4 lg. peppers, red or green
1 1/2 lb. ground beef
Parsley flakes
1 sm. onion
3/4 c. Parmesan cheese
1 1/2 c. cooked rice or one
Black pepper
Garlic powder
Light tomato sauce recipe follows

Cut tops of peppers "remove cores" cook in salted boiling water to cover, for about 12 minutes until partially cooked but still firm. Gently drain them being sure not to break them, or remove them with tongs. In frying pan, saute onion, when transparent mix in beef, pepper "black", garlic powder, parsley flakes to taste. When meat is brown, drain off all grease, mix in cheese, rice and 3/4 of the tomato sauce, mix well. In baking pan, stand up peppers and stuff them with meat mixture, being sure not to break them, pour rest of tomato sauce over all and bake in 350 degree oven for 30 minutes.

TOMATO SAUCE:

1 lg. can tomato puree
1 sm. onion
Black pepper
Garlic powder
Parsley flakes
Basil to taste

Saute onion, when soft add tomatoes and seasonings. Cook for 1/2 hour uncovered.