STUFFED PEPPERS
1 onion
1 clove garlic
2 fresh or canned tomatoes
1 tbsp. oil
1/2 tsp. thyme
2/3 c. fine cracked wheat or bulghur
1 lb. ground lamb, beef or pork
3 tbsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 sm. bell peppers (green, red,
yellow, or orange)
2/3 c. white wine
Heat the oven to 350 degrees. Mince the onion and garlic. Peel, seed and chop tomatoes. Heat the oil in a saucepan. Add onion, garlic, tomatoes, thyme and cracked wheat and cook over low heat for 5 minutes. Off the heat, stir the ground meat into the wheat mixture along with the parsley, salt and pepper. Cut the tops off the peppers and reserve. Remove the seeds and ribs. Stuff the meat mixture into the peppers in a baking dish and add the wine. Cook in the preheated oven 1 hour.