Beef & Rice Stuffed Vegetables
|Onions||2 , chopped|
|Water||3 1⁄4 Cup (52 tbs)|
|Raw rice||1⁄2 Cup (8 tbs)|
|Ground beef||1 1⁄2 Pound|
|Green peppers||To Taste|
|Parsley||1 Tablespoon, chopped|
|Mint||1 Tablespoon, chopped|
|Potatoes||2 , sliced|
|Tomato paste||3 Tablespoon|
Saute onions in 3 tablespoons of the butter.
Add beef and brown well.
Season with salt and pepper and parsley and mint.
Combine 1 tablespoon of the tomato paste with 1 1/4 cups of the water.
Add rice and mix.
Bring to a boil and cook until liquid is absorbed by rice.
Mix rice with meat mixture.
Cut thin slice from top of peppers and tomatoes, scoop out insides, and arrange vegetables in baking pan.
Stuff with meat and rice mixture and cap with tops of vegetables.
Dilute remaining tomato paste in remaining water and add to pan.
Sliced potatoes may be placed between vegetables if desired.
Dot with remaining butter.
Bake in a 350 degree oven for about 1 hour or until vegetables are done, basting occasionally with the pan sauce.