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Stuffed Bell Peppers


Stuffed bell peppers are popular on Greek menus and are easy to make at home

Enjoy the flavors of stuffed bell peppers that are filled with rice, tomatoes, beef, and a host of delicious seasonings. They'll tickle your palate and can be baked as long - or as little - as you wish. You may want them less crusty as all the ingredients are already cooked, or you can leave them longer for a rich and crusted outside.

Stuffed Bell Peppers
(Serves 2)

4 bell peppers (green, yellow, or red - or a mix)
1 pound ground beef
2 large tomatoes
½ medium onion, diced
1 can Ro-Tel tomatoes
3 cloves garlic, minced
1 cup rice (pre-cooked)
1 teaspoon ground black pepper (or to taste)
Salt to taste

Cook rice according to package directions.

Remove the bell pepper "caps" and set them aside. Rinse inside and out. Remove seeds and as much membrane as possible. Place in a greased casserole dish, sized to hold peppers and the two tomatoes firmly in place.

Remove the tops of the tomatoes, similar to capping the peppers. Carefully scoop out the interior and set aside along with the caps. Place in casserole alongside peppers.

Thoroughly brown hamburger and sauté onions and garlic. Add the tomato pulp and the Ro-Tel.

Blend the hamburger mixture with the cooked rice. Season to taste. Stuff the peppers and the tomatoes (with a little room for the rice to continue expanding.

Top peppers and tomatoes with caps. Add about ½ of water in the casserole. Cover loosely with foil. Bake in preheated 350º F. oven for about one hour. Remove foil and cook for an additional hour.

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