Stuffed Peppers

Directions

1. 1
   Chop onions and brown in butter.
2. 2
   Add tomatoes and 3 cups water and bring to a boil.
3. 3
   Add rice and 1 1/2 teaspoons salt and paprika.
4. 4
   Boil until rice is soft.
5. 5
   Insert knife at the stem of each pepper; remove the top, seed and core.
6. 6
   Parboil the peppers about 6 minutes.
7. 7
   Mix hamburg and 1 teaspoon salt and add enough of the rice mixture to fill the peppers.
8. 8
   Replace tops.
9. 9
   Pour remainder of the rice into a buttered baking dish.
10. 10
    Add 1/2 teaspoon salt and 1 cup of water.
11. 11
    Set the peppers in the rice and dot with butter.
12. 12
    Bake in a moderate oven for about 30 minutes or until done.
13. 13
    Add more water if necessary.