Stuffed Peppers

Directions

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