Stuffed Green Bell Peppers with Rice

STUFF GREEN BELL PEPPER
8 large firm bell peppers (green or red)
3 cups cooked rice
1 egg, well beaten
1/4 lb ground lean pork or beef
3 cloves garlic, pressed
1 large onion, finely chopped or grated
1/2 cup cracker or bread crumbs
2 teaspoons salt
1/2 teaspoon black pepper
dash of cayenne pepper
dash of Tabasco (optional)
1 pint tomato puree
4 slices bacon
Mix rice, egg, ground meat, crumbs, garlic which has been put through a garlic press or pureed, salt, pepper and cayenne.
Wash the peppers. Using a paring knife, cut out the top stem in a circle so that the pepper can be filled from the top. Scrape out the core and seeds and discard.
Fill the peppers with the meat mixture and place in a buttered casserole dish with a tiny dash of Tabasco sauce on top, if desired.
Using a kitchen scissors, cut each slice of bacon into 2 long strips, then cut each strip into half (you will have 16 bacon pieces). Drape 2 cut bacon strips over each pepper.
Pour the tomato puree around the bottom of the peppers.
Bake, covered loosely with aluminum foil for 15 minutes at 400°F. Remove the foil and reduce heat to 325°F; continue to bake until peppers are tender and browned (about 1 hour).
Serve peppers with a few spoons of tomato puree over the top and a few spoonfuls around the base.
Makes 8 peppers. Serve some right away and save the rest for the next day (even better reheated!)