===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 12-27-93 (20:55)             Number: 405
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Stuffed Bell Peppers           Conf: (37) Home Cooki
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     Title: Stuffed Bell Peppers
Categories: Maindish, Beef,
  Servings:  4

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

  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 sauce, 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.

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