How to make it

  • Preheat the oven to 350 F.
  • In a large bowl combine the beef, rice, onion, peas, cheese, tomato paste, garlic, thyme, basil and sage.
  • Loosely stuff the peppers with the mixture; stand them in a baking dish or casserole.
  • Pour the tomato puree over the peppers; add enough water so that the liquid comes about one-fourth up the sides of the peppers.
  • Cover with foil and bake, basting occasionally with juices, 30 minutes.
  • Uncover and bake until the peppers and rice are tender and the filling is completely cooked - about 20 minutes longer.
  • Let stand 5 minutes before serving.

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