Mix rice, egg, ground meat, crumbs, garlic which has been put through a garlic press or pureed, salt, pepper and cayenne.
Wash the peppers. Using a paring knife, cut out the top stem in a circle so that the pepper can be filled from the top. Scrape out the core and seeds and discard.
Fill the peppers with the meat mixture and place in a buttered casserole dish with a tiny dash of Tabasco sauce on top, if desired.
Using a kitchen scissors, cut each slice of bacon into 2 long strips, then cut each strip into half (you will have 16 bacon pieces). Drape 2 cut bacon strips over each pepper.
Pour the tomato puree around the bottom of the peppers.
Bake, covered loosely with aluminum foil for 15 minutes at 400°F. Remove the foil and reduce heat to 325°F; continue to bake until peppers are tender and browned (about 1 hour).
Serve peppers with a few spoons of tomato puree over the top and a few spoonfuls around the base.
Makes 8 peppers. Serve some right away and save the rest for the next day (even better reheated!)
Submitted by: CM
