4 med. peppers
1 c. boiling water
1 1/2 tsp. salt
1 tbsp. oil
1/2 c. finely chopped onion
1/2 lb. ground beef
1 c. cooked rice
1/2 c. water
Vegetable beef soup (1 3/4 oz. env.)
2 (8 oz.) cans tomato sauce

Cut a thin slice from stem ends of peppers. Remove seeds and membranes. Add peppers to 1 cup boiling, salted water. Boil 5 minutes, drain. Heat oil in a heavy skillet. Add onions and beef; cook over medium heat, stirring with a fork to break up meat, until browned. Stir in rice, 1/2 cup water and soup mix. Continue to cook, stirring constantly until water is absorbed. Spoon mixture into peppers. Place peppers in saucepan; pour tomato sauce over all. Cook, covered over low heat for 20 to 30 minutes, basting occasionally. Serves 4.