- Cooking Time:
- Servings: 6
- Preparation Time:
- 6 medium tomatoes
- 6 medium peppers
- 1 1/2 cup rice
- 2 onions (chopped)
- 1 1/2 cup olive oil
- Parsley (diced)
- Bread crumbs
- 2 cups tomato juice
- Salt & pepper
- Slice off the top of the tomatoes & peppers and carve out the inside.
- Save the "carvings", mash it and mix it with the rice, onion, parsley, salt & pepper and half the oil.
- Stuff the tomatoes & peppers and lid them with their previously sliced off tops and place them in a pan.
- Top with the tomato juice, bread crumbs and the rest of the olive oil and bake in a medium oven for about 1 1/2 hour.
ES Diversity - Creating Connections through Food Volume 2 Desserts and Cakes
The Cookbook to Defy Disease and Decay - Your Prescription to an Anti-Inflammatory Life
Pho - Vietnamese Beef Noodle
Creamy Roasted Sweet Potato Soup
Jim's Easy Vegetable Green Thai CurrySee More