6 to 8 green peppers
1 to 1 1/2 lb. hamburg
1 large onion, diced
1 c. Minute rice
1 can tomato sauce or jar of
2 Tbsp. garlic powder
Cut peppers in half. Remove seeds. In large skillet,
fill 1/2 with water; parboil pepper until tender. Mix in bowl
hamburg, rice, garlic powder, diced onion and 1/2 sauce; mix
well. Spoon mixture into pepper halves; place into baking
pan. Cover stuffed peppers with more sauce; cover with alumi-
num foil. Bake for 40 minutes in preheated 350 degrees oven. Serves
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