From the Kitchen of Ann Rakszawski
Combine the filling:
� c. rice (cook first)
1 lb. Ground beef
Salt and pepper
Garlic powder or onion salt
Parsley flakes
1 tsp. marjoram
1 egg
Italian grated cheese, if desired
� c. bread crumbs
� c. milk to moisten if too dry
6 large peppers
1 can (15 oz.) tomato puree (or tomato soup & � can water)
Wash peppers, cut tops off and stuff with filling. Place peppers in a deep aluminum or Pyrex dish. Add tomato puree or soup. Pierce peppers with fork (to allow liquid to escape). Cover with foil and bake in oven at 325� for 2 hours.