MEATLESS STUFFED PEPPERS AND TOMATOES WITH RICE
This is my favorite meatless dish, especially in the summer with garden fresh tomatoes and peppers.

6 to 8 firm ripe medium tomatoes
6 to 8 small green bell peppers
¼ cup olive oil
1 cup onion, finely chopped
3 cloves garlic, crushed
2 tablespoons fresh mint, chopped
¼ cup fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 cup long grain white rice
1 cup fresh crushed tomatoes
1 cup water
salt and pepper
½ cup grated Parmesan cheese
3 large baking potatoes, peeled and quartered
½ teaspoon dried oregano
½ cup canned tomatoes, crushed
¼ cup water
salt and pepper
2 tablespoons olive oil

Directions:

Preheat oven to 350 degree F.

Wash tomatoes and peppers; pat dry. With a sharp knife, slice off the tops of each tomato and pepper. Save the tops (will put back on vegetables after stuffing). Remove seeds from the peppers. With a teaspoon, gently scoop the pulp out of the tomatoes. Chop the pulp and place into a bowl. In a medium sauce pan, heat olive oil and sauté onion, garlic, basil, mint, and parsley for 5 minutes. Add rice and cook, stirring frequently until lightly browned. Add tomato pulp, crushed tomatoes, 1 cup water, salt and pepper to taste. Stir with fork; cover and let it simmer on low heat for 8 to 10 minutes until the rice softened but not cooked and most of the liquid is absorbed. Remove from heat and let cool for 10 minutes. Stir the cheese into the mixture. Using a tablespoon, fill the tomatoes and peppers, then place into a baking pan. Cover each tomato and pepper with the top pieces that were cut off. Place the quartered potatoes around the tomatoes and peppers; sprinkle the potatoes with oregano salt and pepper. Add the crushed tomatoes and water; drizzle with oil on top. Bake for 1½ hours or until the vegetables are tender and brown on the top, basting with pan juices during baking. Serve warm. Make sure this delicious dish is served with feta cheese and salad.

Serves 6.