4 lg. green peppers
1/2 c. oil
1 med. onion, diced
5 c. water
1/2 tsp. salt
1 c. tomato juice
1 1/2 c. ground beef or turkey or lamb
1/3 c. rice
1 tsp. black pepper
1 tsp. coriander

Slice top from peppers, remove seeds and set aside. In a rather large saucepan brown the onion slightly in the oil. Add the water, salt and tomato juice; boil gently for about 2 minutes, stirring occasionally. Set aside.

Mix together the meat, rice, salt, black pepper and coriander. Spoon this mixture into peppers. Fasten tops on with toothpicks and place in the onion sauce. Cover sauce pan and cook over very low heat for approximately 40 minutes, until water has evaporated. Turn frequently while cooking. Serve on warm platter with sauce spooned over the peppers.