6 Green peppers
1 c Olive oil
2 Onions, chopped
1 tb Parsley, chopped
1 ts Marjoram
2 ts Salt
1/2 ts Pepper
4 Tomatoes, chopped
2 c Cooked rice
2 tb Chopped walnuts
Wash peppers & cut off & retain the tops. Remove seed & pulp & discard. Heat oil in a pan & gently fry the onion for 2 minutes. Sprinkle on the herbs & salt & pepper. Add tomatoes & fry together for 2 minutes. Add cooked rice & nuts & fry together for 2 minutes. Fill each pepper with the cooked filling. Place on a baking sheet & put on the caps. Pour a little oil on each & bake at 375F until the peppers are browned. Jack Santa Maria, “Greek Vegetarian Cookery”