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Stuffed Peppers

4 green bell peppers
1 pound lean ground beef
1/2 cup grated onion
3 tablespoons uncooked rice
1 egg
3 tablespoons water
salt and black pepper

2 tablespoons oil
1 cup chopped onion
20-ounce can diced tomatoes
3 tablespoons lemon juice
3 tablespoons sugar

Prepare bell peppers by cutting a circle in the top and pulling or
cutting out the seeds. Rinse and set aside. In a bowl mix together
the meat, grated onion (place a chopped onion and the 3 tablespoons
of water in a food processor and process until pureed), rice, egg,
1 and 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Stuff peppers with this mixture and place in a roasting pan. In a
saucepan, brown the chopped onion in the oil. Add all other
ingredients and simmer for 10 minutes so that flavors will blend.
Pour sauce over the peppers making sure that some of the sauce
stays on top of the peppers. Cover and bake at 350 F for 1 hour
basting once or twice. Tastes even better when reheated.


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