Instructions: Remove tops of green peppers, and scoop seeds and membranes from inside. Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water.

Brown ground beef, onion and seasonings in a large skillet, then drain fat from mixture. Add rice, and spoon mixture into green peppers. Place stuffed peppers into a greased casserole or foil pan, cover with aluminum foil and seal tightly.

Write the following instructions on a slip of paper:

"Thaw in refrigerator overnight, top with picante sauce or prepared tomato soup, and bake, uncovered at 350 degrees F for about 30 minutes or until cooked through."

Place slip of paper into a small zip baggie, and tape to package with freezer tape. Freeze for up to six months.

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