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            Tomatillo Stuffed Peppers

4 med. sweet red peppers
1 c. chopped onions
2 cloves garlic, minced
1 1/2 tsp. dried oregano
1 tbsp. balsamic vinegar
1 c. diced green pepper
1 c. tomato puree
1 c. cooked brown rice
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1/8 tsp. ground red pepper
1 1/4 lb. tomatillos
1/2 c. chopped onions
1 clove garlic, minced
1/2 c. chopped tomatoes
1 tbsp. minced fresh cilantro
1/2 tsp. balsamic vinegar

Broil the red peppers about 5 inches from the heat until charred on all sides. Let stand in a closed brown bag until cool enough to handle. Then remove the charred skin. Slit each pepper down the side and remove the stem, seeds and inner membranes. Keep each pepper intact.

In a large nonstick frying pan sprayed with Pam, cook the onions, garlic and oregano and 1 tablespoon vinegar until tender, about 5 to 7 minutes. Add the green peppers and cook 5 to 7 minutes. Add the puree. Cook for 15 to 20 minutes. Stir in rice, cumin, black pepper and ground red pepper. Divide stuffing equally into each red pepper, keeping their shape. Set aside and keep warm.

Remove the paper husks from the tomatillos. Droop the tomatillos into boiling water. Cook for 5 minutes or until they change color to olive drab. Drain and puree. Set aside.

In a 2 quart saucepan, cook the onions and garlic until soft, about 5 minutes. Add the tomatillo puree and cook over low heat for 20 minutes. Add the tomatoes, cilantro and vinegar. Spread the tomatillo sauce in a 7 x 11 inch baking dish. Place the stuffed peppers on top. Reheat in the oven for microwave for a few minutes. Serves 2. Single serving = 1 cup grain, 1 cup vegetable.

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