How Do You Make Beef Stuffed Tomatoes And Green Peppers?
Tomato and green bell pepper stuffed with rice and garlic beef. Serve as appetizer, side dish or main entree. Wash eight medium size tomatoes. Cut a thin slice from the top of each then scoop out the pulp and seeds. Leaving a shell about 1/4″ thick. Next, coarsely chop the pulp. Reserve and set aside everything. Wash eight green peppers. Cut off the tops, remove the seeds/ribs and discard. Keep the tops and shells of the pepper. In a saucepan with some olive oil, saute the chopped garlic and beef or 2 minutes. Transfer to plate ant set aside. Drain grease in the pan. Using the same saucepan with 1/2 cup olive oil over medium heat, one chopped medium onion, 3 tablespoons tomato paste, and the tomato pulp. Cook for 6 minutes. Stir in 2 cups of rice; heat through. Add 2 cups water, 1-1/2 tablespoons chopped parsley, 1/4 cup chopped fresh mint, the 1/4 teaspoon cinnamon, salt and pepper to taste. Bring the rice mixture to a boil then turn heat down and cook over low heat, covered, for 15-2
