4 med. sized green bell peppers
1 lb. ground chuck
1 c. chopped onion
1 tsp. minced garlic
2 c. frozen hash brown potatoes
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. raisins
1 lg. egg, slightly beaten

Parboil peppers in small amount of water (5 minutes) and place in shallow casserole. Saute meat, onions and garlic, stirring until no longer red. Add potatoes, salt and pepper. Cook until potatoes are thawed. Add raisins and egg. Stuff into peppers and bake 300 degrees for 45 minutes.