Greek Stuffed Tomatoes And Peppers

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 6 medium tomatoes, ripe
• 6 medium green bell peppers
• 1 (8 ounce) can tomato sauce
• 2 teaspoons sugar
• 1 large onion, peeled and chopped
• 2 ounces unsalted butter (1/2 stick)
• 1/2 cup mushroom, chopped
• 1 1/2 lbs ground lamb (or beef)
• 1 garlic clove, minced
• salt and pepper, to taste
• 2 tablespoons fresh mint, chopped (or parsley)
• 1/2 cup long grain rice, (uncooked)
• 1/4 cup canola oil
• 1/4 cup breadcrumbs, toasted
• 1 cup water

Recipe

• 1 preheat oven to 350°f coat a large baking dish with nonstick cooking spray.
• 2 wash tomatoes and peppers. cut a thin slice from the tops of each to make a cap. scoop out pulp from tomatoes and chop, adding pulp to tomato sauce. scoop out seeds from peppers and discard.
• 3 blanch peppers in boiling water for 5 minutes and drain well.
• 4 sprinkle insides of tomatoes with sugar. place them upside down on paper towel to drain.
• 5 saute onion in butter over medium heat until transparent. add mushrooms and continue cooking a few minutes. add lamb, salt and pepper, and garlic, stirring until juices are absorbed. add mint, rice and 1 cup of tomato mixture (sauce and pulp). cover and simmer 20 minutes.
• 6 place peppers and tomatoes in baking dish and fill with meat mixture. place tops on peppers and tomatoes.
• 7 pour oil over all and sprinkle with breadcrumbs. mix water and remaining tomato mixture and pour around vegetables.
• 8 bake 1 hour, adding more hot water if needed.