6 lg. green peppers
1 lb. ground beef
2 tbsp. cut up onion
1 tsp. salt
1 c. cooked rice (1/3 c. uncooked rice)
1/2 tsp. sweet basil
1 (1 lb.) can stewed tomatoes

Cut thin slice from stem end of pepper. Remove all seeds and membranes. Cook peppers in boiling salted water about 5 minutes; drain. Cook and stir ground beef and onion in skillet until onion is tender; drain off fat. Stir in salt, pepper, cooked rice, basil and 1 cup of stewed tomatoes; heat through. Stuff peppers with meat mixture. Stand peppers upright in greased baking dish. Pour remaining stewed tomatoes over peppers; sprinkle with sweet basil. Cover; bake in 350 degree oven for 45 minutes. Uncover and bake 15 minutes longer.