Cooking time: 40-50 mins.
Preparation time: 15 mins.
Main cooking utensils: skilled, 8-to9-in. plain ring mold, shallow pan or dish for water, 2 saucepans
Oven temperature: 325-350°F.
Oven position: center

For 4-6 people you need:
1 red sweet pepper
1½ cups cooked rice
½ cup butter or margarine
2 medium onions
½ green sweet pepper
1 small clove garlic
1 cup ground beef
6-oz. can concentrated tomato paste
1 teaspoon salt
½ teaspoon chili powder
pinch pepper
1 pack frozen peas
1 small can tomato soup
2 chopped hard-cooked eggs

1. Cut red pepper into strips and arrange at intervals in the bottom of the ring mold.
2. Combine rice and half the melted butter, spoon into mold over pepper.
3. Chop onions, green pepper, grind or crush garlic, fry in remaining butter until tender.
4. Add ground beef, cook until brown.
5. Stir in tomato paste and seasonings.
6. Meanwhile, cook the peas, strain, put over the rice, then cover with the beef mixture made in stages 3, 4, and 5. Press each layer firmly.
7. Set mold in shallow pan of hot water.
8. Bake until quite firm to the touch.

TO SERVE: Turn out onto hot dish. Heat tomato soup, add hard-cooked eggs, and serve separately.

---

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967