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Athenian Stuffed Peppers



  • 1 pound ground beef
  • 1 cup Minute rice or 1 cup cooked regular rice
  • 2 onions, ground
  • 1 clove garlic, minced
  • 1/2 cup vegetable oil
  • 1 (6 ounce) can tomato paste, divided
  • 1 1/2 tablespoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 1/2 teaspoon oregano
  • 1 egg, well beaten
  • 8 green bell peppers
  • 6 cups water
  • 5 medium potatoes, sliced


  1. Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon pepper, oregano and egg.
  2. Wash green peppers; cut and remove seeds. Fill peppers with meat mixture; place open side down in circle in roasting pan.
  3. Combine remaining ingredients except potatoes; pour over peppers. Place potatoes in center of pan.
  4. Bake for 1 hour and 15 minutes at 400 degrees F.


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