Instructions: Cut a 1-inch piece from the stem end of the peppers. Scoop out the seeds and fibers carefully. Cook the peppers in boiling water for 5 minutes, then drain.

Melt half the butter in a skillet and brown half the onions and all the mushrooms in it. Stir in the rice, 1 1/2 teaspoons salt, the pepper and the egg. Stuff the peppers with the mixture.

Mix the potato flour and water in a saucepan. Stir in the tomatoes, remaining salt and onions. Arrange the peppers in it, opend end up. Cover and cook over low heat 1 hour, basting frequently. Stir in the sour cream a few minutes before serving.

Serves 6.

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