6 sweet peppers

6 tomatoes, or half can tomatoes

1/2 pint rice

6 tablespoonfuls olive oil

1 onion

1 teaspoonful salt

Cut the peppers into halves and remove the seeds; cut the stem close to the flesh of the pepper. Wash the rice; throw it into boiling water; boil rapidly for fifteen minutes, drain and dry. Scald, peel and chop the tomatoes, or select the hard portion from one can of tomatoes; add them to the rice; add the salt and the onion grated. Mix and stuff this into the peppers. Put the oil in a shallow frying-pan; when hot, stand in the peppers. Fry until they are slightly brown; then stand the pan in the oven, add a half cup of water and bake slowly three-quarters of an hour, basting two or three times. Baste the outside of the peppers rather than the stuffing. These take the place of a starchy and succulent vegetable at dinner. They are also exceedingly nice for supper or luncheon in summer.