25 large green peppers 1 pound sausage minced or

4 1/2 quarts cooked rice I pound bacon diced

Cut peppers in halves lengthwise; remove seeds, wash, parboil five or ten minutes; drain. Cook sausage or bacon, mix with rice, moisten with a cup of margarine or fat, add salt and pepper to taste, and fill peppers rounding full. Place in shallow pans with a little water in bottom; bake thirty to forty minutes, moistening rice with rice water if too dry. Serve with White Sauce made with meat drippings, or with Tomato Sauce. In latter case, moisten rice with strained tomato.

If more peppers are used, increase rice and sausage in same proportion.