Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Green Bell peppers*
1/4 c Vegetable oil
1 md Onion, finely chopped
2 Cloves, minced garlic
1/2 lb Ground beef
1/2 ts Salt
1/2 ts Pepper
1/2 ts Thyme
1/2 c Drained stewed tomatoes
1 c Cooked rice**
1 tb Parsley

1. Cut top off each pepper and remove seeds and veins. Blanch in
boiling water for 3 to 4 minutes. Remove and let cool. 2. In a
skillet, heat oil, add onion and garlic and saute for 4 to 5 minutes.
3. Add meat, salt, pepper and thyme and cook until meat is browned.
4. In a large mixing bowl, combine the meat, tomatoes, rice and
parsley. 5. Stuff each pepper with the meat mixture, place top back
on each and bake in a preheated 325 degree F. oven for 20 to 25
minutes.
*You may use yellow or red peppers as a substitute for eye appeal.
One of my favorite serving tricks to use green, red, yellow peppers
in this preparation. Then, use a large, well garnished platter for
the cooked peppers. If you use a creole type suace, the affect is
truely spectacular. **I have from time to time cut the peppers in
half lenghtwise in order to add plate coverage. This is especially
important if the peppers are small. It gives the appearence of
quantity with out the bulk. When I do this I increase the cooked rice
to 1 1/2 cups. Your mileage may vary!

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