Stuffed Peppers - cooking recipe

Ingredients

4 large peppers
1/2 lb. ground chuck
3 Tbsp. minced onion
8 tsp. fat or salad oil
2 tsp. salt
dash of pepper
3/4 tsp. sage
1 1/4 tsp. thick meat sauce
2 c. cooked rice
1 1/4 c. tomatoes
1/3 c. bread crumbs

Preparation

Clean peppers, cut a thin slice from stem and remove seeds. Cover with boiling salted water and simmer for 5 minutes; drain. Cook beef and onion in 4 teaspoons fat until brown.
Add remaining ingredients, except bread crumbs.
Combine thoroughly.