Brown pigeons and half of the onions in 6 quart cast iron pot. Add water, cover and cook for about two hours. Add more water if necessary. When pigeons are almost fork-tender, remove to a plate and allow to cool a little. In the meantime, brown chopped pepper in margarine in a medium-size skillet. Add rice and season to taste. Mix well in skillet. Stuff each pigeon with mixture, return them to the pot, and continue cooking on low heat until tender. Add water to make gravy.
Cajun Country -- New Iberia, Louisiana