Skillet Stuffed Peppers

• 1/2 c. rice, cooked
• 3/4 lb. ground beef
• 1/4 c. minced fresh onions
• 3 Tbsp. A.1. steak sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 (12 oz.) can whole kernel corn, drained
• 6 large green peppers
• 6 medium carrots, peeled and cut
• 3 Tbsp. butter or margarine
• 1/2 c. water
• 1 (8 oz.) can tomato sauce

1. While rice is cooking, in medium skillet, brown beef until crumbly; drain.
2. Add onion; cook until onion is soft.
3. Remove from heat.
4. Mix in A.1., salt, pepper, tomato sauce, corn and rice. Cut tops, seeds and membranes from peppers; discard.
5. Fill peppers with meat and rice mixture.
6. In a 10-inch skillet, place peppers and carrots.
7. Add butter and water.
8. Simmer, covered, for 30 to 40 minutes, or until carrots are tender.
9. Serves 6.

rice, ground beef, fresh onions, steak sauce, salt, pepper, whole kernel corn, green peppers, carrots, butter, water, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=639846 (may not work)