Stuffed Bell Peppers

• 4 bell peppers
• ½ cup rice (parboiled for 3-4 minutes and drained)
• 1½ lb.

Wash bell peppers. Cut off the top and set aside. Remove seeds from the pepper. Parboil rice for 4-5 minutes and drain. In a large bowl, mix all of the remaining ingredients except the tomato. Fill the peppers with the meat and rice filling mixture. Place the peppers in a medium stock pot; then place the tops on the peppers. Pour tomato juice around the peppers. Add salt and pepper to the sauce