Stuffed Peppers - cooking recipe

Ingredients

1 1/2 lb. ground chuck
1/4 c. diced onion
2/3 c. rice (raw)
1 large can tomato juice
1 egg
salt and pepper to taste

Preparation

Mix hamburger, onion, rice, egg, salt and pepper and 1/4 cup of the tomato juice.
Cut the tops off peppers (4 or 5) and clean out.
Stuff peppers tightly and put in a saucepan.
Remove center core of the tops and put back on peppers.
Pour tomato juice in pan to not quite cover peppers.
Simmer, covered, for an hour. Remove peppers with slotted spoon.
Skim fat from juice and thicken juice with flour to make gravy.
Serve with mashed potatoes.