3 lg. peppers
3 tbsp. minced white onions soaked in 3 tbsp. water 5 minutes
1 lb. lean ground beef
1/2 c. precooked instant rice
1/2 tsp. salt
2 (8 oz.) cans tomato sauce
1/2 c. white wine
1/4 lb. sharp cheddar cheese, grated

Split green peppers in half lengthwise. Remove seeds and stems; wash peppers, drop into a large pot of boiling salted water; turn off heat and let stand 5 minutes. Drain and arrange peppers in baking dish. Saute onions in butter 5 minutes. Mix onions, ground beef, rice, salt, and 1 can of tomato sauce. Fill peppers with meat mixture. Combine 1 can of tomato sauce with 1/2 cup water and 1/2 cup wine. Pour over peppers. Bake in 350 degree oven 40 minutes. Sprinkle with cheese; continue baking 20 minutes longer. Serves 6. Great frozen and eaten later.