Stuffed Bell Peppers Recipe
Ingredients
| Bell peppers | 10 To taste, washed | |
| Ground meat | 1 pound | |
| Rice | 1 Cup (16 tbs), uncooked | |
| 1 medium onion, chopped fine or equivalent minced onion flakes | ||
| Garlic | 2 Clove (5gm), minced | |
| 1 or 2 teaspoons cumin | ||
| Tomato Paste | 1 Can (10oz) | |
| Bay leaves | 2 | |
| Pinch of sweet basil | ||
| Pepper red | 1 To taste | |
| Salt | To Taste | |
Directions
Mix meat, rice, onion, garlic, basil, cumin, salt and pepper.
Add about 1/4 of the can of tomato paste.
Mix well.
Stuff peppers leaving about 1/2-inch space at the top.
Place in large saucepan.
Mix remaining tomato paste with enough water to come to 1/2-inch from top of bell pepper.
Add bay leaves, salt and pepper.
Bring to a boil, cover and cook on lowest heat for 1 1/2 hours.
Serves 8 to 10.
Yellow squash may be cooked by this same method.
Use the squash pulp in place of rice or half and half.
Add about 1/4 of the can of tomato paste.
Mix well.
Stuff peppers leaving about 1/2-inch space at the top.
Place in large saucepan.
Mix remaining tomato paste with enough water to come to 1/2-inch from top of bell pepper.
Add bay leaves, salt and pepper.
Bring to a boil, cover and cook on lowest heat for 1 1/2 hours.
Serves 8 to 10.
Yellow squash may be cooked by this same method.
Use the squash pulp in place of rice or half and half.
Chef
