8 lg. green peppers
2 tbsp. olive oil
1 sm. onion, chopped
1 clove garlic, minced
2 tomatoes, chopped
2 lbs. lean ground beef
1 (6 oz.) tomato paste
2 tbsp. fresh parsley, chopped
2 tbsp. fresh mint, chopped
1/4 tsp. pepper
1 1/2 c. cooked rice
2 tsp. salt
1/4 c. olive oil
Juice of 1 sm. lemon
1 c. tomato juice
1 tbsp. flour

Slice tops from peppers and remove seeds. Heat oil in frying pan and saute onion, garlic, and tomato for 10 minutes. Add these vegetables plus the drippings to the meat. Add tomato paste, parsley, mint, rice and salt and pepper. Blend well and stuff into the peppers, mounding well. Place peppers on their side in a single layer in a shallow baking pan. Combine remaining ingredients and beat until well blended; spoon mixture over the peppers. Bake uncovered in a preheated moderate oven (350 degrees) for 45 minutes or until tender and meat is cooked. Baste occasionally with pan juices. Serve hot with pan juices spooned over peppers. Garnish with mint sprigs. Serves 6 to 8.