Instructions: 1. Cook whole peppers in boiling water until just tender; drain and set aside.

2. Melt butter in a skillet.

3. Add onion and beef; saute until well browned.

4. Add cooked rice, salt, paprika and Angostura bitters; mix well.

5. Cut tops off peppers and remove seeds; fill pepper cases with rice-meat mixture.

6. Place peppers upright in a casserole; pour tomatoes around peppers.

7. Place casserole in preheated 375F. oven; bake 25 minutes.

Orchekowski

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