|Stuffed Tomatoes and Peppers
(makes approx. 2 cups)
6 tomatoes (preferably beefsteak)
Cut the tops of the tomatoes and peppers, being sure not to cut them off completely. (They should act as a lid.) Remove seeds. Save tomato pulp in a separate bowl. Set aside hollowed vegetables in a baking dish. Meanwhile, saute the onions in1 cup olive oil and cook for five to six minutes. Add the reserved tomato pulp, parsley, salt and pepper. Add 1/2 cup water and simmer on low until most of the liquid is absorbed. Stuff vegetables three quarters full with rice mixture. Fill each tomato and pepper with 1 t water and close the lid. Pour remaining olive oil in the baking dish and bake at 350 degrees Fahrenheit about one hour.
* You can stuff the tomatoes and peppers with any type of cooked rice, although arborio is preferred in Greece. Prepare rice according to package directions.