Stuffed Peppers

6 large green peppers
3/4 lb. ground beef
4 Tbsp. minced onions
2 Tbsp. salad oil
1/8 tsp. pepper
1 tsp. powdered sage
3 cups cooked rice
1 1/2 cups canned tomatoes
1 1/2 cups fresh bread crumbs
2 Tbsp. melted butter
3 tsp. salt

Wash peppers, cut off stem end top and remove seeds. Cover with boiling salt water and simmer for 5 minutes. Drain. Meanwhile, cook beef and onion in salad oil. Add salt, pepper, sage, rice and tomatoes and mix thoroughly. Stuff peppers with this mixture and top with the bread crumbs which have been combined with the butter. Arrange peppers upright in a baking dish and bake in a moderately hot oven until brown on top.