Stuffed Green Peppers

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1 c olive oil
4 Tomatoes, chopped
1 ts Marjoram
6 Green peppers
2 ts Salt
2 Onions, chopped
1 tb Parsley, chopped
1/2 ts Pepper
2 c Rice; cooked
2 tb Walnuts; chopped

Original recipe makes 4 Servings



Wash peppers & cut off & retain the tops. Remove seed & pulp & discard. Heat oil in a pan & gently fry the onion for 2 minutes. Sprinkle on the herbs & salt & pepper. Add tomatoes & fry together for 2 minutes. Add cooked rice & nuts & fry together for 2 minutes. Fill each pepper with the cooked filling. Place on a baking sheet & put on the caps. Pour a little oil on each & bake at 375F until the peppers are browned. Jack Santa Maria, "Greek Vegetarian Cookery"

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