2/3 cup vegetable oil
3 pounds of chopped onion
1 1/2 pints canned tomatoes
1 heaping tablespoon paprika
2 1/2 cup Uncle Ben's Converted Rice
2 tbs. fresh chopped parsley
salt and pepper to taste
5-6 medium to large green peppers,
or equivalent bananna peppers to use approx. yield of 6 cups filling...

Pre-heat oven to 350 deg. Saute onions in a dutch oven in oil until transparent and soft. Stir in paprika, and cook a few minutes. Add tomatoes, and continue to simmer 10-15 minutes, stirring occasionally. Add salt and pepper to taste, and stir in parsley and rice, and remove from heat.

 Wash peppers, and remove seeds. Fill as many peppers as needed to use filling. Arrange in a baking dish or pan 14 x 10. Pour 1 cup water in pan before baking. Bake until browned and rice is tender--approx 30-40 minutes.

Return to St. Stephen Home Page