Friday, August 18, 2006

Stuffed Peppers

4 large bell peppers, well shaped
4 large baking potatoes, peeled and quartered
2 garlic cloves, minced
1 cup rice, uncooked
1/2 cup fresh Italian parsley, chopped
1/2 tsp. sugar
1/4 cup fresh mint, chopped
3 lbs. Roma tomatoes, peeled and chopped
1 Tbsp. salt
2/3 cup olive oil, divided
1 medium yellow onion, chopped

Put rice in colander. Rinse with cool water until water runs completely clear. Preheat oven to 350 degrees. Saute onion and herbs together in 1/3 cup oil in skillet. Add rice and salt. Stir well. Add 1/4 cup water and half of the fresh chopped tomatoes. Stir well and cover. On low heat, simmer 3 minutes. Turn heat off and let mixture stand 10 minutes.

Cut tops from peppers and set aside. Remove membranes and seeds from peppers. Put raw peppers in baking pan. Stuff hal way with filling, then divide any extra filling evenly among peppers. Put tops on peppers. Arrange potatoes around peppers. Add salt and sugar and 1/3 cup oil to remaining tomatoes. Pour over peppers and potatoes. Bake 1 1/2 hours or until all liquid is absorbed and tops of peppers are darkened.

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