Easy Stuffed Tomatoes and Peppers

Ripe summer tomatoes and peppers are loaded with an aromatic beef and rice mixture then baked until tender.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut tomatoes around the stem and scoop out the flesh. Chop and reserve. Also, keep their "hats". Cut the pepper in half and remove the seeds. Set aside. Heat olive oil in a frying pan to medium high and fry the shredded onion 2-3 minutes, then add the coleslaw for 1 minute. Add the ground beef to the pan and break it up as it cooks, for about 5 minutes or until no pink remains. Next add the chopped tomato pulp, cooked rice, water, sugar, salt, pepper, parsley and basil and remove from heat. Fill the tomatoes and peppers and sit them in a baking dish. Depending on the size of your veggies there may be filling left over. Just spoon it into the baking dish around the tomatoes and peppers. Place the tomato hats on top of the tomatoes and bake at 400°F for about 45 minutes uncovered, covering in the last 15 minutes.

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