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Wash and cut tops off peppers, clean out seeds. In a
large bowl, mix the Hamburg, rice, onion, 4-oz. of tomato sauce and
small amount of water to moisten. Fill peppers to top. Put pad of butter
or margarine in mixture in pepper. Mix remaining tomato with equal
amount of water. Lay peppers on their sides in roasting pan. Pour tomato
mixture over peppers. Cover with aluminum foil, and bake at 325 for
one and one half-hours. Uncover, turn peppers, and cook for another
one hour or until peppers are soft and browned. When you uncover peppers,
drain juice into saucepan. Serve hot with peppers.
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