| | Directions |
- Preheat oven to 400 degrees.
- Cut tomatoes and onion in half and place on baking sheet. Drizzle with olive oil and season with salt and pepper. Cut the top off the head of garlic and drizzle with olive oil. Wrap garlic in foil and place on baking sheet. Bake for 20-25 minutes.
- Cut tops of peppers, remove seeds and wash. In a pot of boiling water, submerge peppers for 2 minutes. Remove; salt inside of peppers and invert onto paper towels.
- After roasting the vegetables, add to food processor and puree.
- Reduce oven temperature to 350 degrees.
- Combine celery, meat, rice, seasonings and 1 cup of sauce in large bowl. Place peppers into a 2 quart baking dish. Stuff peppers with meat mixture. Add basil to remaining tomato puree and pour over the top. Cover and bake for 1 hour.
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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 6
|  | | Ingredients | | - | | 4 tomatoes |
| - | | 1 onion |
| - | | 1 head garlic |
| - | | olive oil |
| - | | 6 green pepper |
| - | | 2 stalks celery - diced |
| - | | 1 pound ground beef |
| - | | 1 cup rice - cooked |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 tablespoon basil - chopped |
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