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STUFFED GREEN PEPPERS 4 medium-sized peppers, washed 1 lb. lean ground beef 1/2 c. quick-cooking rice, uncooked 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. dried oregano leaves 1/8 tsp. garlic powder 1/3 c. water, milk or tomato juice 1 egg, slightly beaten 1 (8 oz.) can tomato sauce with onion bits Cut green peppers in half lengthwise; remove core and seeds. Place peppers, hollow-side-up in a shallow heat resis- tant nonmetallic baking dish. In a medium-sized bowl, crumble beef. Add rice, salt, pepper, oregano, garlic powder, water, egg and 1/2 cup of tomato sauce. Mix until thoroughly com- bined. Spoon mixture into pepper halves. Spoon remaining tomato sauce over peppers. Heat, covered loosely with wax paper, on Roast for 19 to 22 minutes or until meat is cooked and peppers are as tender as desired. Allow to stand 4 min- utes, covered, before serving. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |