Stuffed Peppers

Usually, I make these when I have leftover sauce and rice.  Brown a package
of chop meat in a frying pan, drain fat, add rice and sauce and heat til
warm.  Sorry, no measurements, you just add the rice and meat together and
than enought sauce to make it moist.  Now, hopefully Jeremy has cleaned the
peppers, you know, cut off the top, cut out the stem, keep the ringlet top
and get out all the seeds and and 'white stuff' inside the pepper without
destroying it.  Now, he's going to cook peppers in boiling salted water
about 5 minutes, drain well (turn peppers upside down to drain and cool.
Now, stuff your peppers with the meat, rice and sauce mixture put the top
on,  put them in a pan, that has a little sauce on the bottom, so they don't
burn or stick. (Hint:  Don't use all the leftover sauce in your mixture.)
Now, put them in the oven, until peppers are soft and tender.  Okay, @ 350
for 15-30 minutes.