Preheat oven to 350º.

Cook rice according to package directions, adding the French onion soup in before cooking the rice.

Bring a pot of water to boil. Wash and clean out inside of peppers and blanche for 3 minutes in the boiling water. Season cooked rice with Teriyaki and salt to taste. Mix together 1 can tomato sauce, meat, rice, and seasonings. When you are happy with the flavor, stir in egg and stuff each pepper taking care not to stuff too dense. Top the peppers with the remaining can of tomato sauce.

Place stuffed peppers into 9×13-inch pan, add enough water so there’s a little less than a half an inch on the bottom; cover and let bake at 350º for one hour.