6 lg tomatoes
6 lg bell peppers
1 cup olive oil
1.5 lbs ground beef
1 med eggplant, peeled and diced (optional)
1/2 cup diced onion
1 cup tomato sauce (from fresh tomatoes)
1/2 tsp sugar
salt and pepper, to taste
1/2 cup rice
1/2 cup chopped parsley
1 tsp chopped mint

1. Wash and dry the tomatoes and peppers, cutting off a horizontal slice at the top, creating a cap
2. Empty the inside of these vegetables, being careful not to break them, reserving the inside of the tomatoes to create the tomato sauce
3. Put the reserved tomatoes in a blender for the sauce, along with the sugar
4. In a large pot, add the oil, beef, eggplant, and onions, and saute for 10-15 minutes
5. Add the tomato sauce and salt and pepper to the pot, cooking for an additional 15 minutes, then turn off the heat
6. Add the rice, parsley and mint to the pot
7. Place the mixture into a strainer, reserving the juice, and stuff the vegetables with the mixture
8. Place the vegetables into a pan, covering them with their caps, and pour the reserved juice over the top of the vegetables
9. Drizzle a little olive oil and sprinkle salt and pepper on top of the vegetables
10. Cook for about 1 1/2 hours at 350 degrees, or until the tops are slightly brown

*You may also add any other diced vegetables (like mushrooms, zucchini, or carrots) to the beef mixture for stuffing the peppers and tomatoes.

**To make stuffed peppers and tomatoes without meat, use the same recipe as above without the beef, and double the rice and diced vegetables.

Makes 6 servings

1/2 lb strained yogurt