1 lb. ground beef (chuck)
1 onion
4 servings cooked Minute Rice
1 lg. can Spanish style tomato sauce
Salt & pepper
6-8 bell peppers

Cut off stem end and de-seed, simmer in water until tender. Cook beef and onions in skillet until done, drain grease. Add cooked rice to beef; stir well. Add salt, pepper and tomato sauce; stir well. Line casserole dish with foil stand up peppers and stuff with mixture. Put stems back on peppers, cover dish and bake 350 degrees for 1 hour.