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Athenian Stuffed Peppers
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pound ground beef
cup rice
onions, ground
clove garlic, minced
/2 cup vegetable oil
(6 ounce) can tomato paste, divided
1/2 tablespoons salt, divided
/4 teaspoon pepper, divided
/2 teaspoon oregano
egg, well beaten
green bell peppers
cups water
medium potatoes, sliced
Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon
pepper, oregano and egg. Wash green peppers; cut and remove seeds. Fill peppers with meat mixture;
place open side down in circle in roasting pan.
Combine remaining ingredients except potatoes; pour over peppers. Place potatoes in center of pan.
Bake for 1 hour and 15 minutes at 400 degrees F.
Athenian Stuffed Peppers
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