Stuffed Bell Peppers

4 large bell peppers
1 medium onion (chopped)
2 tbsp. oleo
1 small bell pepper (chopped)
1 pound ground meat
1/2 or 1 cup cooked rice
1/2 cup bread crumbs
1 can tomato sauce
1 tsp. salt
black pepper to taste

Remove stems and seeds from peppers, cutting in half or leaving whole. 
Place peppers in boiling water and cook 3 to 5 minutes or until tender.
Brown ground meat in oleo. 
Add onion, garlic, and chopped bell pepper.
Cook for 5 to 10 minutes, then add rice and bread crumbs. 
Simmer for approximately 30 minutes. 
When cooked, stuff in peppers and top with tomato sauce. 
Place in oven at 400 degrees for 30 to 40 minutes.
Geneann Hill