Stuffed Peppers with Bacon and Caramelized Onions
rec.food.cooking/Kopec, M. (Martin) (2002)

4-6 Large sweet peppers
1/2 LB Ground Pork
1/2 LB Ground Beef
1/2 LB Ground Veal
1 Cup Rice
2 Large Onions
4-6 Cloves of Garlic
1/2 Package of Bacon
1 Large Can of Tomatoe puree

Cook Rice and set aside to cool. Caramelize 1 Large onion with the garlic and set aside to cool. Once cooled, mix the pork, beef, veal, onions rice and salt and pepper the mixture to taste.

Cut pepper tops off, and empty and devein them washing them thoroughly. Then stuff them with the rice/meat mixture, leaving about 1/4-1/2 inch space at the top. and place them inside a deep type of casserole dish, or aluminum lasagna casserole.

For the sauce Render the bacon, cut into small strips or cubes, and drain extra fat leaving just a little. Add the other onion and garlic. When the onions are caramelized add the can of tomato puree and simmer the sauce for 10-20 min on low heat.

When the sauce is finished pour it on top of the peppers, cover them with aluminum foil and bake at 350F for 1 1/2 hours.

To serve place the stuffed pepper on the plate and pour some sauce on top.