STUFFED GREEN PEPPERS (serves 4)
2 large green peppers
1/2 lb lean ground beef
1/4 cup uncooked instant rice
8 oz can tomato sauce, divided
2 TBL chopped onion
1 egg, beaten
1/2 tsp salt
1 TBL grated Parmesan
1/2 tsp Worcestershire
Dash of pepper

Cut peppers in 1/2 lengthwise & remove seeds. Combine meat, rice, 1/4 cup tomato sauce & remaining ingredients. Stuff peppers with mix & place in a greased baking dish. Spoon remaining tomato sauce over stuffed peppers & then sprinkle w/additional Parmesan. Cover & bake in a preheated 350° oven for 50-60 minutes.~~ You can mix mozzarella or cheddar into the meat mixture as well. From By Special Request

4 large bell peppers (green, yellow, red, etc.)

Stuffing:
1 pound lean ground beef or lamb
⅓ cup raw, long grain rice
⅓ cup water
1 large onion, finely chopped
2 - 4 cloves garlic, crushed or finely minced
¼ cup olive oil
1 8-ounce can tomato sauce
1 teaspoon dried mint
1 teaspoon dried dill
1 teaspoon oregano
1 teaspoon salt
1 cup hot water or broth
Pepper to taste

Peppers:
Slice off the top of the peppers. Remove white membrane and all seeds. If desired, remove stem from top piece and use to "cap" the stuffed pepper or chop and add to filling mixture.

Stuffed Vegetable Preparation:
•Sauté onion and garlic in olive oil until translucent.
•If using, add reserved chopped green pepper.
•Add rice and 1/3 cup water.
•Parboil rice until almost all liquid is absorbed; set aside.
•In bowl, combine ground beef or lamb, parboiled rice, onion, garlic, tomato sauce, mint, oregano, dill, salt, and pepper.
•Mix thoroughly.
•Place peppers into lightly oiled baking pan.
•Salt cavity lightly.
•Stuff the meat/rice mixture into peppers.
•Add the hot water or broth.
•Cover pan.
•Bake at 350° for 60 minutes, until rice is tender and peppers are cooked.
•Check at 45 minutes and add more water or broth if needed.
•Let stand covered 15-20 minutes.

Serve with plain, unsweetened yogurt or Avgolemeno Sauce.

1 medium onionn
2 T butter
6 whole green peppers
1 tsp garlic powder
1 can Ro-Tel tomatoes
1 tsp salt
1/2 tsp pepper
1 tsp cummin
1/2 tsp season salt
1/2 tsp dried crushed Chipotle peppers
2 cups rice
1 pound ground beef

Saute onion in butter. Add the ground beef and cook until the pink is gone. Add everything but the peppers.

Blanch the peppers in boiling water.

Stuff the peppers with the rice mixture, put into a 9x13 dish and bake for 45 minutes at 350 degrees.