4 Green peppers, 4 tomatoes and 4 long banana peppers
2 T oil
2 onions, pureed
2 Tablespoon tomato paste
1 # ground beef
2 handfuls chopped parsley
1 handful chopped mint
Salt and pepper to taste
vinegar
Few dashes garlic powder and red paper flakes
1 can chopped tomatoes
1 cup Jasmine rice (or whole grain
4-6 potatoes
Directions
Prepare the vegetables, removing the core of each, saving the tops. Use the center of tomatoes for filling. Sprinkle insides with salt and add a little oil to each. Set aside.
If using whole grain rice, par boil the rice following the directions on the bag.
Sauté the pureed onions with the 2 T of olive oil, when almost transparent add 1 T tomato paste. Cook until paste covers the onions and a golden color is present.
Add the ground beef, salt, pepper and splash of vinegar, cooking on medium heat until the pink color is gone.
Add the parsley, mint, 1 can chopped tomatoes, and the rice. Stir well.
Pour enough water, just enough to cover the mixture, place lid on pan and remove from heat.
Peel and slice the potatoes into quarters.
In a bowl mix 2 Tablespoons oil and 1 Tablespoon tomato paste. Salt and pepper.
Pour over the potatoes and set aside.
Fill the peppers and tomatoes ¾ full with the meat mixture, top with lid and place in a 12x14” or larger pan.
Add ½ cup water or chicken stock to the pan and spread the potatoes around the peppers and tomatoes.
Bake in 350˚F oven for 2-2 1/2 hours, until the peppers and the potatoes are soft.