5 or 6 med. green peppers
3/4 c. uncooked brown rice
1 lb. lean ground meat
1 med. chopped onion
1 can (8 oz.) tomato sauce
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/2 tsp. salt
Pepper to taste
1/2 tsp. instant beef bouillon

Remove tops and seed from peppers. In large kettle bring water to a boil. Cook peppers 5 minutes. Remove and drain. Cook rice as directions on package. In a skillet, brown beef and onion (drain). Add tomato sauce, herbs, salt and pepper, cook 5 minutes. Stir in rice. Stuff peppers with the rice and meat mixture. Place upright in a shallow baking dish. Bake at 375 degrees for 15 to 20 minutes. (Leftover peppers freeze well.)