stuffed peppers Name: Nathalie Alcantara Base: Fort Drum NY Recipe: Ingredients: 6 whole medium bell peppers, tops cut off, seeds and veins removed 1 small onion, minced 1/4 cup Olive Oil 1 clove garlic, minced 1/4 lb. ground beef 1/4 lb. ground veal 1 Chorizo, chopped 2 tbsp. Goya Sofrito 1 packet Sazón Goya sin Achiote 1 tbsp. pine nuts 2 tbsp. Goya Tomato Sauce 1/4 cup Medium-Grain Rice , cooked Salt and pepper to taste Procedure: In a skillet, sauté onion slowly in 2 tbsp. olive oil until translucent. Add garlic, ground beef, veal, chorizo, Sofrito, Sazón, pine nuts and tomato sauce. Cook 5-10 minutes over medium heat (until meat is done). Stir in cooked rice; add salt and pepper to taste. Spoon meat mixture into peppers. Place into a shallow greased pan and bake at 350º for 5-10 minutes. Serve drizzled with olive oil if desired.