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Stuffed Tomatoes & peppers

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6 medium tomatoes
6 medium peppers
1 1/2 cup rice
2 onions, chopped
1 1/2 cup olive oil
parsley, diced
bread crumbs
2 cups tomato juice
salt and pepper to taste


Slice-off the top of the tomatoes & peppers and carve-out the inside. Save the "carvings", mash it and mix it with the rice, onion, parsley, salt & pepper and half the oil. Stuff the tomatoes & pepper sand lid them with their previously sliced-off tops and place them in a pan. Top with the tomato-juice, bread-crumbs and the rest of the olive-oil and bake in a medium oven for about 1 1/2 hour.

Makes 6 servings

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