Recipe number 17689 is

Continental Stuffed Green Peppers

The ingredients are:
1 tbsp Oil 2 large Garlic clove, crushed 1/2 cup Onion, diced 16 oz Tomato, whole 1/2 cup Tomato purée 1/2 cup Wine, white, dry 1 tsp Sugar, granulated 1/4 tsp Oregano, dried 1/4 tsp Basil, dried 1/8 tsp Thyme, dried 1/2 cup Rice, long grain, uncooked 1 lb Ground chuck Salt & pepper, to taste 4 large Bell pepper, green, halved lengthwise & seeded

The recipe yield is:
4 Servings

While these were not on the menu every day, they did put them out once in a while. This may be a little jazzed up but is one of the best that I have tried. In a 3-quart saucepan over medium heat, heat the vegetable oil and add the garlic and onion cooking for about 10 minutes, stirring frequently, until tender. Add the tomatoes and liquid, tomato puree, wine, sugar, basil, oregano and thyme and bring to a boil. Reduce the heat to low and simmer the sauce, covered, 20 minutes. Meanwhile, prepare the rice according to the directions on the package and set aside, covered to keep warm. Heat the oven to 350 degrees F. In a medium-size skillet over medium heat, cook the ground beef, stirring, until well browned. Remove from the heat and drain off the excess fat. Stir in the rice, 1/2 cup of the sauce and season with salt and pepper to taste. Spoon the mixture into the pepper halves and place the peppers, filling side down, in a 13 X 9 X2-inch baking pan. Pour the remaining sauce over the peppers and cover with foil. Bake for 35 to 40 minutes. Each serving contains: Cal Pro Fat Carbohydrates 458 25 G 21 G 39 G From The Redbook Magazine January 1986

Beef; Vegetables

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