• 13 mild or hot banana peppers (sweet  peppers, red or green bell peppers can be substituted if preferred)
  • 2 tbsp. olive oil
  • 1 sm. onion, minced
  • 1 c. water
  • 1/2 c. uncooked rice
  • 1 med. tomato, peeled, seeded &  chopped
  • 2 tbsp. minced fresh parsley
  • 1/2 tsp. salt
  • 1/4 tsp. dried dillweed
  • 1/4 c. tomato puree


Cut 1/2 inch off tops of peppers and set aside.  Remove cores and seeds with long thin knife.  Rinse peppers in cold water to remove any remaining seeds; pat dry.  Heat oil in heavy large skillet over medium-high heat.  Add onion and saute 10 minutes.  Stir in 1/2 cup water, rice, tomato, parsley, salt and dillweed.  Cook until liquid evaporates, 10 minutes.  Remove from heat.  Preheat oven to 350 degrees.  Cut 1 pepper in half lengthwise and set aside.  Fill remaining peppers loosely with rice mixture; replace tops.  Position 2 pepper halves against long side of rectangular baking dish.  Prop stuffed peppers against pepper halves, stacking in dish as necessary.  Combine remaining 1/2 cup water with tomato puree in small bowl and blend well.  Pour over peppers.  Cover and bake 45-50 minutes.  Serve hot with sauce accumulated in dish or pass separately.  Excellent side dish to leg of lamb.  Peppers can be filled 1 day ahead and refrigerated, or frozen up to 2 weeks.  Defrost in refrigerator before baking.