• 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.