Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

While these were not on the -be a little jazzed up but
-menu every day, they did -is one of the
-put them out Best that I have tried.
Once in a while. This may

---------------------YIELD: 4 SERVINGS--------------------------
1 T Vegetable Oil 1/4 t Dried Basil Leaves
2 lg Cloves Garlic, Crushed 1/8 t Dried Thyme Leaves
1/2 c Diced Onion 1/2 c Long-grained Rice, Uncooked
16 ea Ozs Whole Tomatoes (1 Can) 1 lb Ground Beef Chuck
1/2 c Tomato Puree Salt And Freshly Ground
1/2 c Dry White Wine -Black Pepper, To Taste
1 t Granulated Sugar 4 lg Green Bell Peppers, Cut In
1/4 t Dried Oregano Leaves -Half Lengthwise And Seeded

In a 3-quart saucepan over medium heat, heat the vegetable oil and
add the garlic and onion cooking for about 10 minutes, stirring
frequently, until tender. Add the tomatoes and liquid, tomato puree,
wine, sugar, basil, oregano and thyme and bring to a boil. Reduce the
heat to low and simmer the sauce, covered, 20 minutes. Meanwhile,
prepare the rice according to the directions on the package and set
aside, covered to keep warm. Heat the oven to 350 degrees F. In a
medium-size skillet over medium heat, cook the ground beef, stirring,
until well browned. Remove from the heat and drain off the excess
fat. Stir in the rice, 1/2 cup of the sauce and season with salt and
pepper to taste. Spoon the mixture into the pepper halves and place
the peppers, filling side down, in a 13 X 9 X2-inch baking pan. Pour
the remaining sauce over the peppers and cover with foil. Bake for 35
to 40 minutes.

From The Redbook Magazine January 1986

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