1/2 lb lean ground beef 1 cup cooked white rice 1 onion, finely chopped 1/4 cup thawed frozen green peas 1/4 cup grated Parmesan cheese 2 tbls. tomato paste 3 garlic cloves, minced 1 tsp minced fresh thyme 1 tsp minced fresh basil 1/2 tsp minced fresh sage 4 green, red, or yellow bell peppers, tops cut off and seeded 1/2 cup tomato puree or tomato sauce
Preheat the oven to 350 degrees. In a large bowl, combine the beef, rice, onion, peas, cheese, tomato paste, galic, thyme, basil and sage. Loosely stuff the peppers with the mixture: stand them in a baking dish or casserole. Pour the tomato puree over the peppers; add enough water so that the liquid coms about one-fourth up the sides of the peppers. Cover with foil and bake, basting occasionally with the juices, 30 minutes. Uncover and bake until the peppers and the rice are tender and the filling is completely cooked, about 20 minutes longer. Let stand 5 minutes before serving.