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  • Now, normally I would write a few paragraphs extolling the flavors and aromas associated with this exceptional dish, but I figured, what the hell. I'll just share the recipe and let you decide for yourself.

    6-8 large bell peppers (any color)
    1 medium bulb of garlic
    1 large yellow or white onion
    2-3 medium tomatoes
    1 1/2 cups of white rice
    1 lb. lean ground beef
    8-10 oz. beef stock
    2 tbsp. oregano
    1 tbsp. basil
    1 tbsp. black pepper
    1 tbsp. olive oil.
    3 tbsp. Italian bread crumbs
    4 oz. grated cheese

    Skin and finely chop your onion and garlic and set them aside. Remove the tops of your bell peppers, remove the seeds and ribs, and set them aside in lightly greased baking pan. Chop the tops of the bell peppers and the tomatoes slightly coarser than the onion and garlic. If you are using fresh basil and oregano, chop very fine. If you are using dried herbs, they will be cooking long enough to release their flavors into the mix.

    In a large, deep skillet, place over medium heat and add the tablespoon of olive oil. As soon as the olive oil is heated, add the garlic and onions and stir until they are slightly translucent. Add the ground meat and stir until it begins to brown. Add the chopped portion of the bell peppers and the tomatoes, stirring until all are mixed thoroughly, then add the rice and herbs. Make sure the rice is well coated with the juices of the meat and vegetables before adding the beef stock. Continue to stir until the rice is thoroughly coated. Remove from heat.

    Arrange your hollow bell peppers in a baking pan. I like to use bread pans, which will only accommodate two peppers each, but you can arrange them as you like in either a square or rectangular pan, depending on the number of peppers you have.

    Using a large spoon, ladle the mixture from the pan into the peppers, pressing down to make sure there are no gaps. Once the peppers are filled, use aluminum foil to tent the pan and place in a 400º oven for 1 hour.

    After 1 hour, remove the pan from the oven. Remove foil and lightly sprinkle the top of each pepper with the Italian bread crumbs, followed by a topping of grated cheese. Return to the oven for approximately ten minutes or until the cheese is melted.

    Serve in a bowl with a knife and fork. Serves 6-8 people, depending on the amount of peppers you started with.

    Enjoy. Be prepared to receive many compliments and requests for these often.

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