---------- Recipe via Meal-Master (tm) v8.01

      Title: Stuffed Bell Peppers
 Categories: Beef
      Yield: 4 Servings

      4 md Bell peppers
    1/4 c  Vegetable oil
      1 md Onion; finely chopped
      2 cl Garlic; minced
    1/2 lb Ground beef
    1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Thyme
    1/2 c  Stewed tomatoes; drained
      1 c  Cooked rice
      1 tb Parsley

  Cut top off each pepper and remove seeds and veins. Blanch in
  boiling water for 3 to 4 minutes. Remove and let cool.

  In a skillet, heat oil, add onion and garlic and saute for 4 to
  5 minutes.

  Add meat, salt, pepper and thyme and cook until meat is browned.

  In a large mixing bowl, combine the meat, tomatoes, rice, and
  parsley.

  Stuff each pepper with the meat mixture, place top back on each and
  bake in a preheated 325 F oven for 20 to 25 minutes.

  Notes:

  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 effect is truely spectacular.

  I have from time to time cut the peppers in half lengthwise in
  order to add plate coverage. This is especially important if the
  peppers are small. It gives the appearence of quantity without
  the bulk. When I do this I increase the cooked rice to 1-1/2 cups.
  Your mileage may vary!

  Recipe by Larry Bibich

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