Stuffed Bell Peppers
|Bell peppers||10 , washed and cored|
|Ground meat||1 Pound|
|Rice||1 Cup (16 tbs) (Uncooked)|
|Onion/Equivalent minced onion flakes||1 Medium, chopped fine|
|Garlic/Garlic powder||2 Clove (10 gm), minced|
|Canned tomato paste||6 Ounce (1 Can)|
|Sweet basil||1 Pinch|
|Pepper red||To Taste|
Mix meat, rice, onion, garlic, basil, cumin, salt and pepper.
Add about 1/4 of the can of tomato paste.
Stuff peppers leaving about 1/2-inch space at the top.
Place in large saucepan.
Mix remaining tomato paste with enough water to come to 1/2-inch from top of bell pepper.
Add bay leaves, salt and pepper.
Bring to a boil, cover and cook on lowest heat for 1 1/2 hours.
Serves 8 to 10.
Yellow squash may be cooked by this same method.
Use the squash pulp in place of rice or half and half.