Peppers stuffed with meat and rice

10-12 medium green peppers
2 teaspoons salt
1/2 cup butter
1 onion, finely chopped
1 clove garlic, crushed
1&1/2 pounds minced meat, not mincemeat
1/2 cup rice
Chopped parsley
2 tomatoes, peeled and chopped
Salt & pepper
1 cup soft bread crumbs
Melted butter
1&1/2 cups tomato juice

Preparation
Cut off a slice at stem end of peppers and reserve. Seed and wash shells. Parboil in salted water for 5 minutes. Drain. Heat butter in a frying pan and saute' onion until soft. Add garlic and minced meat, stirring with a fork. Mix in rice, 2 or 3 Tablespoons of chopped parsley, tomatoes, salt and pepper. Simmer for 5 minutes. Fill peppers and top with cut off slices. Place in a baking dish. Toss the crumbs with the melted butter and sprinkle over the top of the peppers. Pour the tomato juice in the baking pan around the peppers. Bake in a moderate, 350 degree, oven for about one hour.

Mrs. Kenneth A. Garrison
The Cotton Country Collection
Monroe, Louisiana