Stuffed Peppers I

• 6 green peppers.
• ¾ cup hot steamed rice.
• ½ cup cold cooked

Cut off pieces from stem ends of peppers. Remove seeds and partitions; parboil eight minutes. Fill with rice, meat, tomatoes, and butter, well mixed, and seasoned with onion juice, salt, and pepper. Place in a pan, add one and one-half cups water or stock, and bake forty-five minutes in a moderate oven