| 6 large green peppers |
| 5 c. boiling salted water |
| 1 lb. ground beef |
| 2 T. chopped onion |
| 1 t. salt |
| 1/8 t. garlic salt |
| 1 c. cooked rice |
| 15 oz. tomato sauce |
Heat oven to 350°. Cut thin slice from stem end of each pepper. Remove all seeds and membranes. Wash inside and outside. Cook in boiling salted water for 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 the tomato sauce. Heat through. Lightly stuff each pepper with 1/2 c. meat mixture. Stand peppers upright in ungreased 8x8 baking dish. Pour remaining tomato sauce over peppers. Cover and bake 45 minutes. Uncover and bake for 15 minutes longer.