STUFFED PEPPERS
6 large green, red or yellow bell peppers
1 pound ground beef
2 tablespoons chopped onion
1 cup cooked rice
1 teaspoon salt
1 clove garlic, crushed
1 can (15 ounces) tomato sauce
1 teaspoon chopped cilantro
3 medium pimento-stuffed olives, chopped
3 capers, chopped
3/4 shredded mozzarella cheese
Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover 5 minutes; drain.Cook and stir ground beef, onion, garlic, olives, cilantro and capers in a heavy skillet until beef is light brown; drain. Stir in rice, salt and 1 cup tomato sauce; heat thoroughly.Stuff each pepper with the beef mixture; stand upright in un-greased square baking dish, 8x8x2 inches. Pour remaining sauce over peppers.
Cover dish and bake in 350°F. oven 45 minutes. Uncover; bake 15 minutes longer. Sprinkle with cheese.
Serves 6