6 medium green bell peppers, tops removed, seeded
1 pound ground beef
1/4 cup chopped onion
1 (11 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 cup cooked rice
1/4 cup steak sauce
1/4 teaspoon salt
1/4 teaspoon pepper
In a large kettle over medium-high heat, cook peppers in boiling salted water for 3-5 minutes. Drain and rinse in cold water.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add remaining ingredients and mix well. Loosely stuff into peppers. Place in a 9-in. square baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until peppers are done and filling is hot.