Bell peppers make a great casing for a hearty beef and rice mixture.
6 large green peppers 5 C. boiling, salted water 1 lb. ground beef 2 Tbs. chopped onion 1 tsp. salt 1/8 tsp. garlic salt 1 C. cooked instant rice 15 oz. can tomato sauce
Heat oven to 350 F. Cut thin slice from stem end of pepper. Remove all seeds and membranes. Wash inside and outside. Cook peppers in boiling water 5 minutes; drain. Cook and stir ground beef and onion in medium skillet until onion is tender. Drain off fat. Stir in salt, garlic salt, rice and 1 C. of that tomato sauce. Heat through. Lightly stuff each pepper with 1/2 C. meat mixture. Stand pepper upright in ungreased baking dish (8X8). Pour remaining tomato sauce over peppers. Cover and bake 45 minutes. Uncover and bake 15 minutes longer.