astray recipes: Continental stuffed green peppers

Categories: Ground beef; Vegetable; Main dish
Yield: 1 servings

Measure	Ingredient
	While these were not on the menu every day, they did put them out
	Once in a while. This may
1 tablespoon	Vegetable Oil
2 larges	Cloves Garlic, Crushed
½ cup	Diced Onion
16 eaches	Ozs Whole Tomatoes (1 Can)
½ cup	Tomato Puree
½ cup	Dry White Wine
1 teaspoon	Granulated Sugar
¼ teaspoon	Dried Oregano Leaves be a little jazzed up but is one of the
	Best that I have tried.
¼ teaspoon	Dried Basil Leaves
⅛ teaspoon	Dried Thyme Leaves
½ cup	Long-grained Rice, Uncooked
1 pounds	Ground Beef Chuck
	Salt And Freshly Ground Black Pepper, To Taste
4 larges	Green Bell Peppers, Cut In Half Lengthwise And Seeded

YIELD: 4 SERVINGS

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, ½ 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.

From The Redbook Magazine January 1986

continental stuffed green peppers