Stuffed Peppers - cooking recipe

Ingredients

6 medium sized green peppers
1 c. rice
3 medium onions
3/4 lb. hamburg
1 1/2 c. stewed tomatoes
3 tsp. salt
1/4 tsp. paprika
4 c. water

Preparation

Chop onions and brown in butter.
Add tomatoes and 3 cups water and bring to a boil.
Add rice and 1 1/2 teaspoons salt and paprika.
Boil until rice is soft.
Insert knife at the stem of each pepper; remove the top, seed and core.
Parboil the peppers about 6 minutes.
Mix hamburg and 1 teaspoon salt and add enough of the rice mixture to fill the peppers.
Replace tops.
Pour remainder of the rice into a buttered baking dish.
Add 1/2 teaspoon salt and 1 cup of water.
Set the peppers in the rice and dot with butter.
Bake in a moderate oven for about 30 minutes or until done.
Add more water if necessary.