Rice-Stuffed Peppers

Rice-Stuffed Peppers

Ingredients:
Bell peppers
Oil
Onion
1 cup water, divided
Rice
Tomato
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried dillweed
1/4 cup tomato puree

Directions:
1. Cut 1/2 inch off the tops of the peppers and set aside. Remove the cores and seeds with a long thin knife, rinse in cold water, and pat dry.
2. Heat the oil in a heavy large skillet over medium-high heat. Add the onion and sauté 10 minutes.
3. Stir in 1/2 cup water, the rice, tomato, parsley, salt and dill. Cook until the liquid evaporates, about 10 minutes. Remove from the heat.
4. Preheat the oven to 350°F. Cut 1 pepper in half lengthwise and set aside. Fill the remaining peppers loosely with the rice mixture and replace the tops.
5. Place the 2 pepper halves against the long side of a rectangular baking dish and prop the stuffed peppers against them.
6. Blend the remaining 1/2 cup water with the tomato puree and pour over the peppers.
7. Cover and bake 45-50 minutes. Serve hot with the pan sauce.

Make Ahead:
The peppers can be filled 1 day ahead and refrigerated, or frozen up to 2 weeks. Thaw in the refrigerator before baking.