Instructions: Green peppers that can stand alone without falling over; 1 kg. ground meat

(2.2 lbs) 1/2 TO 1 cup rice (or more, depends how far it has to stretch)

ground vegetables: zucchini, onion (optional - depends if you need to stretch the meat)

2 eggs 2 slices of challah/bread (soaked in water) 1 TO 2 med.

tomatoes, sliced 1 TO 2 med. onions, sliced 1/4 fresh parsley (approx.)

2 tsp. cinnamon salt and pepper to taste 2 tbs. tomato paste (thick) water

preparation: cut the top off the peppers and remove the seed. cover the bottom of a large pot with onions and on top of the onions place the tomato slices.

Mix the meat, veg. (optional), rice (start with only 1/2 cup and add if necessary). Squeeze out the water from the challah and crumble into the mixture, mix in eggs, 1 tsp. cinnamon, parsley and salt and pepper to taste.

Fill the peppers to 3/4. Place in pot. Add water to the top of the peppers. Add salt, pepper, 1 tsp. cinnamon and tomato paste. Bring to a boil and cook until ready on low-med. flame (2 hrs.). The water should reduce until you have a sauce on the bottom of the pot.

note: if possible, grind the veg. with the meat. Also, you can add wheat germ (1/4 cup) to the mixture.

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