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4 medium-sized peppers, washed
1 lb. lean ground beef
1/2 c. quick-cooking rice,
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried oregano leaves
1/8 tsp. garlic powder
1/3 c. water, milk or tomato
1 egg, slightly beaten
1 (8 oz.) can tomato sauce
with onion bits

Cut green peppers in half lengthwise; remove core and
seeds. Place peppers, hollow-side-up in a shallow heat resis-
tant nonmetallic baking dish. In a medium-sized bowl, crumble
beef. Add rice, salt, pepper, oregano, garlic powder, water,
egg and 1/2 cup of tomato sauce. Mix until thoroughly com-
bined. Spoon mixture into pepper halves. Spoon remaining
tomato sauce over peppers. Heat, covered loosely with wax
paper, on Roast for 19 to 22 minutes or until meat is cooked
and peppers are as tender as desired. Allow to stand 4 min-
utes, covered, before serving. Serves 4.

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