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Stuffed Bell Peppers

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      Title: STUFFED BELL PEPPERS
 Categories: Main dish, Beef, Lamb
      Yield: 4 Servings
 
      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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