Stuffed Peppers with Spanish Rice

Recipe Description

Recipe Ingredients

1 ½ lbs. hamburg
½ cup corn flake crumbs
salt, pepper, garlic powder, onion powder, to taste
1 egg
6 medium green peppers
Cut peppers in half and remove seeds. Par boil for 10 minutes, then drain 
and cool. Stuff hamburg mixture into pepper halves and set aside.
½ cup dried onion
2 cups uncooked minute rice
2 cups hot water
1/3 cup green pepper, diced
¼ cup margarine
2 8 oz. cans tomato sauce

Instructions

Sauté onions, green pepper in margarine. Add hot water, tomato sauce, salt and pepper to taste. Mix rice well and bring to a boil, reduce heat. Simmer uncovered for 5 minutes. Pour rice into 9 X 14 inch baking dish. Put stuffed peppers on top of rice. Cover top of peppers with additional tomato sauce if desired. Bake at 350° for 45 minutes. Freezes well.