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1
Put 4 servings of rice into rice cooker.
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2
Put ground meat into frying pan and begin to saute.
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3
Add salt, pepper and continue to cook on low-medium heat.
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4
Open can of stewed tomatoes and seperate the juice from the tomatoes.
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5
Add a bit of the tomato juice to the meat.
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6
Continue to Saute.
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7
Chop the garlic and saute in a seperate pan (with a little bit of butter.)
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8
In the meantime, cut tops off of peppers, take out seeds.
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9
Put tops of peppers aside (They will be chopped up and added to the stuffing) dice the onion, green pepper and cut up the tomatoes.
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10
Add a few sprinkles of crushed red pepper to the meat.
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11
When the rice is done, add the meat, rice, bread crumbs, garlic, onion and pepper to a large bowl.
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12
Add a bit more salt and pepper.
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13
Pre-heat the oven to 350 degrees.
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14
Cover the bottom of a rectangular or square glass baking pan with a layer of water.
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15
About a 1/2 inch.
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16
Stuff each hollowed pepper with the mixture.
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17
Make sure the ingredients in the mixture are well combined.
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18
Place the peppers in the oven for about an hour.
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19
Top should be crispy.
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20
Finish with homemade tomato sauce and fresh grated romano cheese.
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21
Enjoy!
