[wtm442]

Stuffed Peppers -

Makes about 7 to 9 stuffed peppers, depending upon size

1 large Spanish onion, chopped
1 large green pepper, chopped
2 garlic cloves, chopped
1 pound 93% ground beef
1 Tbsp basil
1 Tbsp oregano
2 teaspoons ground cumin seed
1 teaspoon thyme
1 teaspoon pepper
1 can (28 ounces) Italian-style stewed or diced tomatoes with liquid
2 packages of Lipton Spanish Rice (approx 5 cups cooked)

Spray large electric skillet with Pam. Add onions and green peppers and sauté until softened, about 5 minutes. Add garlic and cook 1 minute, but do not burn. Remove to a plate.

Crumble beef into skillet; cook over medium high heat until browned. Add tomatoes, veggies and cooked rice (if you want, cut the tomato chucks using stiff spatula). Stir in basil, oregano, cumin seed, thyme and pepper. Stir everything, and bring to a boil. Simmer over low heat 10 minutes. If mixture is too wet, add some flour or let it simmer longer.

Prepare green peppers for stuffing. Blanch in boiling water for 3 or 4 minutes. Anything over 5 minutes, and they get too soft. Remove peppers from water and immediately immerse in cold water to prevent further cooking.

Spoon ingredients into hollowed-out green peppers. Spoon the remaining mix (if there is any left) around outside of peppers. Cover dish and heat at 375 for approximately 45 minutes.

Optional - after cooking, add some spaghetti sauce and grated parmesan cheese on top, if you like it that way. Actually, I like it better without the sauce and cheese.