6 med. size green peppers, or 4 lg.
Boiled water to blanch peppers
1 1/2 lbs. ground beef
1/2 c. uncooked rice or 3/4 c. cooked rice
1 onion, finely chopped
1 carrot, grated
1/2 tsp. salt
Dash of pepper
2 eggs

SAUCE:

1 c. tomato puree
1/2 c. water
3 tbsp. white vinegar
3 tbsp. brown sugar
1/8 tsp. paprika
1/4 c. raisin (optional)

Double ingredients in you a lot of sauce to serve over peppers.

Remove stem and seeds of peppers. Blanch and invert to drain. Combine remaining ingredients (not sauce) for meat mixture. Mix thoroughly. Stuff peppers compactly with meat mixture. Stand peppers upright in large casserole. Add water until peppers are completely covered with water. Cover casserole dish with lid or foil.

Bake for 45-55 minutes at 350 degrees. Remove lid and increase heat to 400 degrees for 15 minutes.

While peppers are cooking, prepare sauce. Combine all sauce ingredients and cook on top of the stove, moderate heat, stirring continuously until thick, approximately 10-15 minutes.

After peppers are done, drain most of the water, leaving approximately 1-2 cups. Pour sauce over peppers and let cook 10 minutes at 300 degrees.