3 1/2 lb lean ground beef
3 onions (chopped)
3 garlic cloves (pressed)
3 cups instant rice
3 chicken boullion cubes
3 cups water
6 tbsp dried basil leaves
3 tbsp dried mint leaves
3 eggs (beaten)
1 28 oz can crushed tomatoes
16 lg green peppers
2 oz extra virgin olive oil
salt, pepper
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Dissolve the boullion cubes in
boiling water, add the rice, stir
and set aside.
Saute the onions in a small amount
of the oil (save the rest of the oil for later).
Add the beef, garlic, basil and
mint, cook until the beef is no
longer pink and remove from the
heat.
Add the rice & tomatoes to the beef
and stir.
At this point, salt and pepper to
taste.
Add the eggs and mix thoroughly.
Cut the tops off the peppers and rub
inside & outside with the remaining
oil.
Stuff the peppers with the mixture
and replace the tops.
Bake at 375° F for 1 1/4 hrs. or
until the peppers are browned and
softened.
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