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4 large green peppers
1 lb. lean ground beef
1 medium onion, finely
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked rice
1 can (8 oz.) tomato sauce,

Wash peppers. Cut in half lengthwise. Remove seeds and
white membranes. Crumble beef in a 1 1/2-quart casserole. Add
onion. Cook, uncovered, on 10 for about 5 minutes, stirring
once during cooking period. Cook until meat loses its red
color; drain fat. Stir in salt, pepper, rice and 1/2 cup
tomato sauce. Fill green pepper halves with mixture, mounding
mixture on top. Place in a baking dish. Top each pepper with
remaining tomato sauce. Cover with waxed paper and cook on 10
for 8 to 10 minutes or just until peppers are tender.

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