• 4-6 green peppers
• 1 pound lean ground beef
• 1/2 cup grated onion
• 3 tablespoons uncooked rice
• 1 egg
• 3 tablespoons water
• salt and black pepper

SAUCE:

• 2 tablespoons oil
• 1 cup chopped onion
• 20 ounce can tomatoes (chopped if possible)
• 3 tablespoonlemon juice
• 3 tablespoons sugar

Prepare peppers by cutting a circle in the top and pulling or cutting out the seeds. Rinse and set aside. In a bowl mix together the meat, grated onion (place a chopped onion and the 3 tbs of water in a food processor and process until pureed), rice, egg, 1 and 1/2 tsp salt and 1/4 tsp black pepper.

Stuff peppers with this mixture and place in a roasting pan. In a saucepan, brown the chopped onion in the oil. Add all other ingredients and simmer for 10 minutes so that flavours will blend. Pour sauce over the peppers making sure that some of the sauce stays on top of the peppers. Cover and bake 1 hour basting once or twice. Tastes even better when reheated.