Stuffed Peppers

• 4 large firm green peppers
• 1 lb. ground beef chuck
• 1/4 c. uncooked rice
• 3 onions, 1 grated and 2 sliced
• 1 egg, beaten slightly
• 2 tsp. salt
• 1/4 tsp. Tabasco sauce
• 3 Tbsp. cold water
• 3 Tbsp. salad oil
• 1 (1 lb.) can stewed tomatoes

1. Put peppers in large pot, cover with water and bring to boil. When water reaches boiling point, turn off flame and let peppers stay in water 5 minutes; drain and cool.
2. Cut the top inch off, saving tops.
3. Remove seeds and membranes and rinse peppers.
4. While peppers are being prepared, grate 1 onion.
5. Mix together beef, rice, grated onion, beaten egg, salt, Tabasco sauce and 3 tablespoons cold water.
6. Stuff peppers with the mixture and put aside.
7. Heat salad oil in pot in which peppers were scalded. Saute 2 sliced onions in oil until golden, but not crisp.
8. Add stewed tomatoes and then place peppers (with tops put back on) in the sauce.
9. Spoon some sauce over peppers.
10. Bake in 350u0b0 oven for 2 hours.

green peppers, ground beef chuck, rice, onions, egg, salt, tabasco sauce, cold water, salad oil, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866052 (may not work)