Stuffed Peppers

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.

No additional tips available.