Preparation:
1. Cut tops off stem end of each pepper. Remove seeds. Place peppers in a deep sauce pan, cut side down. Add 1 inch of hot water. Cover and parboil peppers for 10 minutes. Remove from water and fill with stuffing.
2. In a large sauce pan, saute diced stripples, chipped green pepper, chopped onion, and rice in a little corn oil till vegetables are tender. Rehydrate granburger in hot water for 10 minutes. Add rehydrated granburger, tomatoes, salt and 2 cups water to the rice mixture. Bring mixture to a boil. Cover and cook at low heat for 25 minutes. Remove cover and continue to simmer till desired consistency is reached - about 5 to 10 minutes.
3. Fill parboiled peppers with this mixture and place in a dutch oven or deep casserole. Place remaining stuffing around peppers. cover. Bake at 350 degrees F. for 15 minutes. Sprinkle with minced parsley of chives if desired. |
