4 med. green bell peppers
1 lb. lean ground beef
1 c. chopped onion
1 tsp. minced garlic
2 c. frozen hash brown potatoes
1 tbsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
1 c. tomato juice
1 egg

Cut off tops of peppers and remove seeds and membrane. Saute meat, onion and garlic. Pour off excess fat. Add seasonings and potato and cook until potatoes are thawed. Add egg and mix. Spoon mixture into peppers, place in a baking dish. Pour juice over peppers and bake 45 minutes at 400 degrees until peppers are tender. 4 servings.