Stuffed Bell Peppers 5

4 large bell peppers

1 medium onion, chopped

Butter

1 lb ground beef

1-1/2 cups precooked rice

1 can (14-1/2 ounces) tomatoes

2 teaspoons salt

1 teaspoon chili powder

Wash peppers; remove stems and seeds. Boil in salted water 3-5 minutes; rinse in cold water. Cut lengthwise; place in baking dish Brown onion in butter. Mix with all ingredients. Fill pepper halves, round tops. Add 1 inch water to baking dish. Bake at 400F for 45 minutes or until peppers are tender. Maintain water in baking dish.

Yield: 8 servings

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Cajun Country -- New Iberia, Louisiana