Stuffed Green Peppers

6 large green peppers
2 tablespoons salad oil or shortening
1 cup chopped onion
1/2 pound ground chuck
2 cups cooked rice
1 8-oz can tomato sauce
1 cup grated cheddar cheese
1/2 cup wheat germ
1/4 cup ketchup
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper

Oven: 350 degrees

Wash and dry the peppers. Slice a half-inch piece from the top of each one. Finely dice the tops. Remove seeds and inner fiber from the shells. Drop peppers into a large quantity of boiling water and parboil five minutes. Drain well.

In a large, heavy skillet, heat the shortening, add the onion and diced pepper tops, and saute until onion is soft. Add the ground chuck and cook, stirring, until the meat loses its pink color.

Remove from heat. Stir in cooked rice, tomato sauce, 2/3-cup cheddar cheese, wheat germ, ketchup, and seasonings. Mix well and spoon into pepper shells. Place filled shells in a shallow baking dish and sprinkle with remaining cheese over tops. Bake about thirty minutes or until hot and lightly browned on top. Serves six.

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