Stuffed Peppers California
|Lean ground round||1 Pound|
|Cooked brown rice||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
|Carrots||1⁄2 Cup (8 tbs), grated|
|Fresh oregano/1 teaspoon dried oregano||2 Teaspoon|
|Green bell peppers||8 Medium|
|Fresh tomatoes||2 Cup (32 tbs), chopped|
|Tomato sauce||1 Cup (16 tbs)|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Fresh lemon juice||1 Tablespoon|
Preheat oven to 350 degrees.
In a bowl combine ground round, rice, egg, carrots, oregano, salt and pepper; mix well.
Cut peppers into halves lengthwise; remove membrane and seed.
Spoon mixture into pepper shells.
Into a large baking dish place stuffed peppers; do not crowd.
In a medium bowl combine tomatoes, tomato sauce, onion and lemon juice; mix well.
Spoon over and around peppers.
Cover with foil.
Bake for 1 hour.