| STUFFED PEPPERS 6 medium sized green peppers 2/3 cup rice, uncooked 3 cups water ½ teaspoon salt 1 teaspoon vegetable oil 1 pound hamburger 1 clove crushed garlic 1 onion, chopped fine 1 (16 oz.) can stewed tomatoes ½ cup water 2 teaspoons Worcestershire sauce (Optional) ½ teaspoon thyme Rinse peppers under warm water. Slice the tops off to form a thin lid. Scoop out the core and seeds. Stand peppers up in a 9 X 9 X 2 inch baking pan. In a two quart sauce pan, bring rice, salt, oil and water to a boil and then reduce heat to medium. Simmer for 10 minutes then turn off the heat. Let pan remain on the burner to continue cooking the rice as it cools. Brown hamburger, onion, and garlic together. Drain grease by tipping pan and sopping grease up with a paper napkin or paper towel. Add tomatoes, spices and the steamed rice. Fold ingredients together with a fork until evenly distributed. Spoon meat and rice mixture into peppers. Place the tops back on the peppers. Bake uncovered in the oven at 350 F for 25-30 minutes. |