Stuffed Green Peppers

From: (Barrie Lax)
Date: Mon, 27 Sep 1993 13:10:00 GMT

Cut the tops off 8 green peppers and remove the seeds.
Mix a pound of lean minced beef (Hamburger) with a heaping 1/4 cup of 
rice. Add a clove of garlic chopped, a medium onion chopped and salt and 
pepper and blend well. Pack this mixture into each pepper to fill 2/3ds 
and replace the tops. Fit upright in a large saucepan. 
To cover you will need about 2 cups of tomato juice to which add about 4 
tbsp vinegar (wine preferred) along with 3 tbsp of sugar. A little 
chicken stock (about 1 tbsp powdered) would be nice if you have it. Add 
enough water to this to just cover the peppersif you are short.

Bring to a boil, reduce heat and simmer for about an hour until the 
peppers are tender and about 2/3ds of the liquid is absorbed.

You can sub brown sugar or honey for the sweetener...add garlic to the 
juice if you're a fanatic. You can also puree a can of tomatoes and add 
tomato juice to bring you up to quantity if you like a stronger tomato 
note. Adjust the rice to meat mixture to if you like. Hey...This is a 
recipe I have made often and can vouch for. If you like it sweeter or 
less meaty that's up to you. The quantities work for me. Obvously the 
size of the peppers will have something to do with the required amount 
of filling.

This recipe is of Balkan origin and is served both hot and cold as a 
first or main course. As I am here in Ottawa, you may call if you get 
into trouble.


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