12medium sized ripe tomatoes
6 green (bell) peppers
2-3 onions, finely chopped
11/2 cups olive oil
3 tbsp finely chopped fresh parsley
1 tbsp sugar
2 cloves garlic (crushed)
salt/pepper
1/2 kilo white short grain rice
Directions:
Wash the tomatoes and peppers well. Oven (stove) should be medium Use a sharp knife to remove the top (stem) end, keep, as this will be used as a lid-like cover.Use a teaspoon and carefully remove the seeds from the peppers and the pulp from the tomatoes.Keep the pulp.Arrange the tomatoes and peppers in a roasting tin (they must be tightly packed together) and season them inside and out.Sprinkle a small amount of sugar inside the tomatoes.Fry the onions slightly in a pan and add the garlic, rice, parsley, 2 glasses of water, tomato pulp, salt and pepper.Allow to boil for approx 10mins.Fill the tomatoes and peppers with the rice mixture, take care not to fill more than 3/4 .Place lids on the tomatoes and peppers. Pour oil over them.Bake for approx 11/2 hours until the tomatoes and peppers are brown on top and the peppers are cooked.
