(Makes 6 servings)
- 6 medium size tomatoes
- 6 large green peppers for stuffing
- 14 oz. ground beef
- 12 tbsp of Carolina rice
- ½ bunch parsley, minced
- 3 onions, chopped
- 2 cloves garlic, chopped
- 3.4 fluid ounces of extra virgin olive oil
- Bread crumbs for sprinkling
- 2 tbsp sugar
- Salt and freshly ground pepper
Cut a thin slice off the top of each tomato.Scoop out pulp and place in a bowl, leaving a 1/4-in. thick shell. Sprinkle the shell with a little sugar and salt and invert onto paper towels to drain. Cut the lid from the peppers and remove the seeds and set aside. In a deep skillet, heat half the olive oil and sauté the ground beef for 5 minutes. Add the onions, rice and garlic. Then, add half the juice from the tomatoes in the bowl, salt and pepper and stir.
Lower the heat and simmer until all the liquid is absorbed. Remove from heat and let the filling cool. Add the parsley and stir. Spoon the filling into the empty vegetables until 2/3 full and cover the vegetables with their lids. Sprinkle with bread crumbs and drizzle with the remaining olive oil. Bake at 350° for about an hour or until done.