| | Directions | | Clean peppers and cut into bite size pieces. boil in salt water until tender, about 8 to 10 minutes. In skillet brown beef and onion, drain grease and add the salts and rice. Stir in most of the tomato sauce and the green peppers. Cook 15 to 20 minutes over low heat. Add rest of tomato sauce as needed. |
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| Ingredients | | - |  | 2 green peppers (medium) |
| - | | 1 onion, chopped (large) |
| - | | 2 pounds ground chuck |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon garlic salt |
| - | | 2 cups cooked rice (I use minute rice) |
| - | | 30 ounces tomato sauce |
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