Dillweed Puree chopped

Dillweed Puree chopped

Ingredients:
2 tbsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. dried dillweed
1/4 c. tomato puree

Directions:
Cut 1/2 inch off tops of peppers and set aside. Remove cores and seeds with
long thin knife. Rinse peppers in cold water to remove any remaining seeds; pat
dry. Heat oil in heavy large skillet over medium-high heat. Add onion and
saute 10 minutes. Stir in 1/2 cup water, rice, tomato, parsley, salt and
dillweed. Cook until liquid evaporates, 10 minutes. Remove from heat. Preheat
oven to 350 degrees. Cut 1 pepper in half lengthwise and set aside. Fill
remaining peppers loosely with rice mixture; replace tops. Position 2 pepper
halves against long side of rectangular baking dish. Prop stuffed peppers
against pepper halves, stacking in dish as necessary. Combine remaining 1/2 cup
water with tomato puree in small bowl and blend well. Pour over peppers. Cover
and bake 45-50 minutes. Serve hot with sauce accumulated in dish or pass
separately. Excellent side dish to leg of lamb. Peppers can be filled 1 day
ahead and refrigerated, or frozen up to 2 weeks. Defrost in refrigerator before
baking.
------------------------
998694 -- PICKLED BEETS