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1
Broil the red peppers about 5 inches from the heat till charred on all sides.
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2
Let stand in a closed brown bag till cold sufficient to handle.
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3
Then remove the charred skin.
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4
Slit each pepper down the side and remove the stem, seeds and inner membranes.
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5
Keep each pepper intact.
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6
In a large nonstick frying pan sprayed with Pam, cook the onions, garlic and oregano and 1 Tbsp.
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7
vinegar till tender, about 5 to 7 min.
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8
Add in the green peppers and cook 5 to 7 min.
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9
Add in the puree.
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10
Cook for 15 to 20 min.
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11
Stir in rice, cumin, black pepper and grnd red pepper.
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12
Divide stuffing equally into each red pepper, keeping their shape.
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13
Set aside and keep hot.
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14
Remove the paper husks from the tomatillos.
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15
Droop the tomatillos into boiling water.
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16
Cook for 5 min or possibly till they change color to olive drab.
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17
Drain and puree.
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18
Set aside.
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19
In a 2 qt saucepan, cook the onions and garlic till soft, about 5 min.
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20
Add in the tomatillo puree and cook over low heat for 20 min.
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21
Add in the tomatoes, cilantro and vinegar.
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22
Spread the tomatillo sauce in a 7 x 11 inch baking dish.
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23
Place the stuffed peppers on top.
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24
Reheat in the oven for microwave for a few min.
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25
Single serving = 1 c. grain, 1 c. vegetable.
