32 lg. pepper, cut in half
6 c. raw rice
15 lbs. hamburger
10 eggs
2 c. milk
1/3 c. salt

Mix rice, hamburger, eggs, milk and salt. Use #12 scoop in each 1/2 pepper. Pour four #5 Creole tomato sauces over peppers. Bake 2 1/2 to 3 hours at 300°F. Cover with foil.

Just before they are done, sprinkle with Parmesan cheese. Brown uncovered. Spoon sauce over peppers at serving.

Serves 64.