>From: Donna Flint >
>My Mother used to make the best stuffed bell peppers and I wish I had
>asked for the recipe when I had the chance. Her peppers were very soft
>and tender. I would like a recipe for this. Thanks

Baked, Stuffed Green Peppers

This is my mother's easy 1960s-style recipe. It doesn't use any tomato
sauce which is good for those with stomach acid problems:

green peppers, topped (retain tops and don't lose the stem if you
can) and seeded, slice the bottom for a flat surface if necessary
onion
garlic
roma tomatoes
ground beef
beef broth
oregano
olive oil

(Amounts vary depending on the number of peppers you are making -- use
common sense)

Dice onion and garlic, cut tomatoes into 1/2 inch chunks. Heat a high
sided pan, add olive oil. When oil is hot, add onions. Saute until
beginning to turn translucent, add crumbled ground beef and garlic and
cook until beef is no longer red. Add tomatoes, salt, pepper and
oregano (to taste) and stir in just long enough to warm through.

Remove pan from heat. Clear a space at the bottom of the pan and place
a pepper there, spoon in filling to the top (press it down to fill
well), replace retained pepper top, do the same for the rest of the
peppers. It's ok if you have more filling than the peppers can hold,
it can just remain in the bottom of the pan.

Pour beef broth over and into each pepper. Add a little water if
necessary (but remember that the peppers will give off a lot of liquid
themselves). Bring to a slow boil, cover, cook for about 20 minutes or
until peppers are tender.

This is just a base, you can add anything you want like rice, toasted
pine nuts, whatever...


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