Stuffed Peppers

• 3/4 lb. top round
• 6 large green peppers
• 1/2 c. grated onion
• 3 Tbsp. raw rice
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 egg, beaten
• 2 Tbsp. cold water
• 2 Tbsp. special oil
• 1 c. chopped onions
• 1 (29 oz.) can tomatoes, drained
• 2 Tbsp. lemon juice
• 2 Tbsp. sugar

1. Mix together grated onions, rice, salt, 1/4 teaspoon pepper, the egg and water; stuff peppers and replace tops.
2. Heat oil in a heavy saucepan; saute the chopped onions 10 minutes.
3. Mix in the tomatoes and the remaining pepper.
4. Arrange the peppers in an upright position.
5. Cover and cook over low heat for 45 minutes. Add the lemon juice and sugar; cook 30 minutes longer or until peppers are tender.
6. Baste frequently.
7. Gravy should be sweet and sour.
8. Serves 6.

green peppers, onion, rice, salt, freshly ground black pepper, egg, cold water, special oil, onions, tomatoes, lemon juice, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=728346 (may not work)