Stuffed Tomatoes and Bell Peppers
When I was growing up, Bell Peppers were a very common dish in our family. I remember that my sister and I always tried to eat the meat but not the peppers itself; I never liked the way cooked bell pepper taste. In my family now, my daughter and my husband are not cooked bell pepper lovers either, and I decided to try to stuff tomatoes instead…and they liked it! I still added some bell peppers to my tomatoes and it helped to bring not just color to this dish but also the aroma.
For 4 servings you will need:
• 1 large or 2 medium size bell peppers
• 2 large beefsteak tomatoes
• 1 onion chopped
• 3 carrots shredded or sliced thin
• ¼ cup of olive oil
• One 8 ounce can tomato sauce or 3 tablespoons of tomato paste mixed with ¼ cup of water
• Salt and pepper to taste
• 1 table spoon of dry parsley
• 1 pound of lean ground beef
• 1 egg
• ½ cup cooked rice
• Handful of parsley for garnish
Cook rice first and run cold water over it to wash out the stickiness. In a skillet preheated with olive oil cook the chopped onions and carrots until the onion becomes clear.
Let this vegetable mix completely cool down. In a mixing bowl combine rice, ground beef, egg and cooked vegetables, add salt and pepper to taste and mix it well.
Prepare your bell peppers and tomatoes. A large bell pepper can be cut into 4 pieces, large tomatoes can be divided into two pieces. Clean the bell peppers of seeds and remove the middle part from tomatoes as well, save removed parts from tomatoes for our stuffing.
Stuff tomatoes and peppers with the meat stuffing.
Meanwhile, in large pan heat about 2 tablespoons of olive then chop up unto ¼” cubes the parts of tomatoes and cook it for about 3 minutes, then add tomato sauce and cook for another 2 minutes.
Place your stuffed peppers and tomatoes into a pan, then cover it with the lid and cook on medium heat for about 30-40 minutes.
Serve on a large serving plate garnished with chopped parsley and shredded Parmesan (optional).