Title: Domates Ke Pipriya (Meat Stuffed Peppers)
Categories: Jewish Israel Greek Beef
Yield: 1 Servings

6	md	Green peppers
1	lb	Ground beef
1/2	c	Raw rice, well rinsed
1/2	c	Parsley (leaves only), chopd
1	ts	Salt
1/4	ts	Black pepper
1	c	Water
2	tb	Tomato paste

1. Cut out stem end of each pepper, scoop out & discard seeds & ribs.

2. Mix together beef, rice, parsley, salt, and pepper. Stuff each pepper abt 3/4 full to allow for expansion of rice. Put the peppers in an oiled baking dish.

3. Mix water and tomato paste together and pour it into pan. Cover and bake in a preheated 350 F oven for 45 mins. Uncover and bake for 10 mins more. There is very little sauce. Serve warm.

VARIATIONS: TOMATO: Use 6 medium-size ripe but firm tomatoes. Cut 3/4 of way through top of each tomato, leaving top attached. This is lid that one lifts up to scoop out most of insides, leaving a firm wall. Mix the tomato centers w/beef, rice, parsley, salt, and pepper. Stuff tomatoes, put into a roasting pan, and pour sauce around. Bake in a preheated 350 F oven for 45 mins; uncover and bake for 10 mins more.

EGGPLANT: Use 6 small eggplants weighing a total of abt 1-1/2 pounds. Cut blossom ends of each eggplant (not stem ends) crossways, 3 inches deep, so that you have an opening w/4 prongs. Bring 2 cups of water to a boil in a large pan, add eggplants, cover, and cook for 8 to 10 mins. Drain well and cool. Open prongs of each eggplants and stuff it w/abt 1/2 cup of same meat/rice stuffing used for the green peppers. Put eggplants in a baking dish and follow same steps as for other vegetables.

SQUASH: Yellow summer squash or zucchini. Cut off stem ends of squashes. Scoop out and discard interior, leaving a firm wall. Use the same stuffing and system of cooking as for green peppers.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C. 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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