Mom's Stuffed Peppers

2 lbs. hamburg, 85% lean
1 1/2 C. cooked rice
6 medium green peppers
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic
1/2 tsp. marjoram
1/2 tsp. thyme
1 medium onion, diced
1/4 C. ketchup
1 T. A-1 steak sauce
1 beef bouillon cube with 1/4 C. of water, or 1 tsp. better than bouillon beef base
1 tsp. butter
3 cut off tops of peppers, stems removed, diced

Preheat oven to 350°. Cut off the tops of the peppers and clean out the seeds. Rinse out, and place in a large pot. Cover with water and boil for 10 minutes or until a bit soft.

In a medium sauce pan, add the butter,onion and the diced peppers. Simmer until soft. Add the bouillon of choice, and simmer for a few minutes longer.

Place hamburg in a large bowl. Mix together the ketchup, spices, onion and pepper mixture, and the A-1 sauce. Add the rice, mix well. Fill peppers with rice mixture. Top off with anything you like.

Place peppers in a greased baking dish. If the dish does not have a cover, you can cover with foil. Bake for 1 hour.

Recipe by Sandy Dise, Atkins Candy Shop Manager