3 1/2 lbs. ground chuck (1/2 beef & 1/2 pork optional)
3/4 c. rice, cooked halfway done
10 med. green bell peppers
5 lg. cucumbers
2 tbsp. butter
1 onion, chopped fine
2 eggs
Salt & pepper to taste
1 lg. can tomato juice
1/2 c. water
1 1/2 tbsp. basil
1 tbsp. marjoram
1 1/2 tsp. rosemary
1 sm. tomato soup

Remove cucumber peel and cut in half. Scoop out seeds with teaspoon. Clean peppers, let stand about 5 minutes in boiling water. Brown onions in butter. Mix meat with onions, rice, egg, salt and pepper, rosemary and marjoram. Stuff peppers, and cucumbers. Any leftover meat make meatballs. In 8 quart pan bring to a boil tomato juice, soup, water, and basil. Add stuffed peppers, cucumbers and meatballs. Cook one hour stirring occasionally. If too thin add thickening of flour and water.