Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN :
1. PREPARE TOMATO SAUCE (RECIPE NO. O-15); SET ASIDE FOR USE IN STEP 5 & 8.

2. WASH PEPPERS. CUT EACH PEPPER IN HALF LENGTHWISE; REMOVE CORE.

3. PLACE PEPPERS IN BOILING WATER. RETURN TO A BOIL; COOK 1 MINUTE.

DRAIN WELL. SET ASIDE FOR USE IN STEP 6.

4. PREPARE RICE ACCORDING TO RECIPE NO. E00500.

5. COMBINE COOKED RICE, GROUND BEEF, ONIONS, SALT, PEPPER, WORCESTERSHIRE SAUCE AND WATER WITH TOMATO SAUCE. DO NOT OVER MIX.

6. FILL EACH PEPPER WITH 3/4 CUP BEEF MIXTURE. PLACE FILLED PEPPERS IN ROASTING PANS.

7. POUR EQUAL AMOUNT WATER AROUND PEPPERS IN EACH PAN.

8. POUR REMAINING SAUCE OVER PEPPERS IN EACH PAN. COVER PANS.

9. BAKE ABOUT 1 1/2 HOURS OR UNTIL TENDER.

**ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, TOMATO SAUCE (RECIPE NO. O01500) MAY BE USED.

NOTE:

2. IN STEP 2, IF PEPPERS ARE SMALL, USE 100, CORE AND USE WHOLE PEPPERS.

NOTE:

3. IN STEP 2, 21 LB FRESH SWEET PEPPERS A.P. WILL YIELD 17 LB 4 OZ FRESH SWEET PEPPERS, CORED AND CUT IN HALF LENGTHWISE.

NOTE:

4. IN STEP 4, 3 LB (1 3/4 QT) UNCOOKED LONG GRAIN RICE MAY BE USED. IN STEP 6, FILL EACH PEPPER WITH 2/3 CUP BEEF MIXTUURE; INCREASE COOKING TIME TO 2 HOURS.

NOTE:

5. IN STEP 5, 3 LB 1 OZ DRY ONIONS A.P. WILL YIELD 2 LB 12 OZ CHOPPED ONIONS.

NOTE:

6. IN STEP 5, 5 /14 OZ (1 2/3 CUPS PLUS 4 1/2 TSP) DEHYDRATED ONIONS MAY BE USED.

NOTE:

7. OTHER SIZES AND TYPES OF PANS MAY BE USED.

SERVING SIZE: 1/2 PEPPER

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