Stuffed Green Peppers And Tomatoes
|Green peppers||4 Medium|
|Firm tomatoes||4 Large|
|Onion||1 Medium, chopped|
|Unsalted sunflower seeds||2 Tablespoon (Shelled)|
|Vegetable oil||2 Tablespoon|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Uncooked regular rice||2⁄3 Cup (10.67 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Finely snipped fresh mint/1 teaspoon dried mint leaves||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
Cut thin slice from stem end of each green pepper and tomato; reserve.
Remove seeds and membranes from green peppers; rinse peppers.
Cook green peppers in enough boiling water to cover 5 minutes; drain.
Cut thin slice from bottom of each tomato if necessary to prevent tipping.
Remove pulp from tomatoes, leaving a 1/4-inch wall.
Chop pulp; reserve.
Cook onion and sunflower seeds in oil in 10-inch skillet over medium heat, stirring frequently, 5 minutes.
Stir in reserved pulp, 1 1/3 cups water, the rice, raisins, parsley, mint, salt, cinnamon and pepper.
Heat to boiling; reduce heat.
Cover and simmer 15 minutes.
Uncover and simmer 3 to 5 minutes to reduce liquid if necessary.
Stuff each tomato and green pepper with rice mixture, filling each about 3/4 full.
Place stem tops on each.
Arrange vegetables in un-greased oblong baking dish, 13 1/2 x 9 x 2 inches.
Mix 1 cup water and the tomato paste; pour around vegetables.
Cover tightly with aluminum foil.
Cook in 350° oven until vegetables are tender, about 45 minutes.