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Wash and cut tops off
peppers, clean out seeds. In a large bowl, mix the Hamburg, rice,
onion, 4-oz. of tomato sauce and small amount of water to moisten.
Fill peppers to top. Put pad of butter or margarine in mixture in
pepper. Mix remaining tomato with equal amount of water. Lay peppers
on their sides in roasting pan. Pour tomato mixture over peppers.
Cover with aluminum foil, and bake at 325 for one and one half-hours.
Uncover, turn peppers, and cook for another one hour or until peppers
are soft and browned. When you uncover peppers, drain juice into
saucepan. Serve hot with peppers.
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