EASY MEXICALI STUFFED PEPPERS


5-6 large green peppers
2 lbs. lean ground beef
12 oz. can tomato paste 
1 1/2 tsp. minced garlic in water
1 Tbsp. chili powder
salt and pepper to taste
dry seasoned bread crumbs
sour cream, optional


Preheat oven to 350 degrees.

Rinse the peppers under cold water, and cut in half from top to bottom. Remove membranes and seeds.

In a large bowl, combine ground beef, tomato paste, garlic, chili powder, salt and pepper. Using a large spoon, fill each pepper half with meat mixture, dividing evenly. When filled, stick each half with the tines of a fork several times to loosen meat.

Lightly spray a 9x13x2 inch pan with cooking spray. Place the pepper halves in pan. Sprinkle each half with about a teaspoon of bread crumbs. Place in oven, uncovered, and bake for approximately 1 hour. Remove, and serve immediately with sour cream, if desired. 

EASY RICE PILAF

2 tablespoons butter 
1 small onion, chopped
1/3 cup slivered almonds 
1 cup uncooked long-grain white rice 
2 cups chicken broth 
1/4 teaspoon salt
1/4 teaspoon pepper 

In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 6 minutes, stirring occasionally. Add the rice; cook and stir for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed.