greek stuffed tomatoes and peppers

How To Make greek stuffed tomatoes and peppers

• 1

  Preheat oven to 350°F. Coat a large baking dish with nonstick cooking spray.
• 2

  Wash tomatoes and peppers. Cut a thin slice from the tops of each to make a cap. Scoop out pulp from tomatoes and chop, adding pulp to tomato sauce. Scoop out seeds from peppers and discard.
• 3

  Blanch peppers in boiling water for 5 minutes and drain well.
• 4

  Sprinkle insides of tomatoes with sugar. Place them upside down on paper towel to drain.
• 5

  Saute onion in butter over medium heat until transparent. Add mushrooms and continue cooking a few minutes. Add lamb, salt and pepper, and garlic, stirring until juices are absorbed. Add mint, rice and 1 cup of tomato mixture (sauce and pulp). Cover and simmer 20 minutes.
• 6

  Place peppers and tomatoes in baking dish and fill with meat mixture. Place tops on peppers and tomatoes.
• 7

  Pour oil over all and sprinkle with breadcrumbs.
• 8

  Mix water and remaining tomato mixture and pour around vegetables.
• 9

  Bake 1 hour, adding more hot water if needed.
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