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Continental Stuffed Green Peppers

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      Title: CONTINENTAL STUFFED GREEN PEPPERS
 Categories: Beef, Vegetables
      Yield: 4 Servings
 
      1 tb Oil
      2 lg Garlic clove; crushed
    1/2 c  Onion; diced
     16 oz Tomato, whole
    1/2 c  Tomato purée
    1/2 c  Wine, white, dry
      1 ts Sugar, granulated
    1/4 ts Oregano, dried
    1/4 ts Basil, dried
    1/8 ts Thyme, dried
    1/2 c  Rice, long grain; uncooked
      1 lb Ground chuck
           Salt & pepper; to taste
      4 lg Bell pepper, green; halved
           -lengthwise & seeded
 
  While these were not on the menu every day, they did put them out
  once in a while.  This may be a little jazzed up but is one of the
  best that I have tried.
  
  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.
  
  Each serving contains:
  
  Cal  Pro  Fat   Carbohydrates
  
  458  25 G 21 G       39 G
  
  From The Redbook Magazine January 1986
 
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