4 med. green peppers
1 lb. ground beef
2 tbsp. chopped onion
1/2 c. raw quick cooking rice
1 tsp. salt
1/8 tsp. pepper
2 (8 oz.) cans tomato sauce
1 (8 3/4 oz.) can whole kernel corn, drained

Cut peppers in half lengthwise; remove seeds and membranes. Cook peppers, covered in boiling water 5 minutes; drain. Place in 12 x 8 x 2 inch baking dish. Brown beef and onion in skillet 5 minutes.

Add rice, salt, pepper, 1 can tomato sauce and corn. Bring to boiling about 3 minutes. Cover and remove from heat. Let stand 5 minutes. Stuff into pepper shells. Spoon remaining can of tomato sauce over meat mixture. Bake in 350 degree oven 30 minutes or until hot.