1 lb. ground beef
3/4 c. cooked rice
2 onions
2 tbsp. butter
1/2 tbsp. chili powder
2 cloves crushed garlic
1/4 tsp. poultry seasoning
1 egg
Salt and pepper to taste
4 green peppers

SAUCE:

1 qt. canned tomatoes
1 clove crushed garlic
2 bay leaves
1/4 tsp. oregano
1/2 tsp. sugar
Salt and pepper to taste
Dash of Worcestershire sauce

Mix ground beef and rice. Saute onions in butter. Set aside 1/2 of cooked onions for the sauce and add the rest to the beef mixture. Mix in the seasonings and egg.

Clean peppers by removing center and seeds and fill with the beef mixture.

Sauce: Mix all the ingredients with previously cooked onion and simmer slowly for 1/2 hour.

Add peppers to sauce. Cover and simmer until peppers are cooked, about 20 to 30 minutes.

Note: You can stuff only 2 or 3 peppers and form the remaining meat mixture into balls and drop into sauce. Dry bread crumbs should be added to make balls firm.