Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Green peppers |
| 1 cup | Olive oil |
| 2 \N | Onions, chopped |
| 1 tablespoon | Parsley, chopped |
| 1 teaspoon | Marjoram |
| 2 teaspoons | Salt |
| ½ teaspoon | Pepper |
| 4 \N | Tomatoes, chopped |
| 2 cups | Cooked rice |
| 2 tablespoons | Chopped walnuts |
Wash peppers & cut off & retain the tops. Remove seed & pulp & discard. Heat oil in a pan & gently fry the onion for 2 minutes.
Sprinkle on the herbs & salt & pepper. Add tomatoes & fry together for 2 minutes. Add cooked rice & nuts & fry together for 2 minutes.
Fill each pepper with the cooked filling. Place on a baking sheet & put on the caps. Pour a little oil on each & bake at 375F until the peppers are browned.
Jack Santa Maria, "Greek Vegetarian Cookery"