Stuffed peppers and tomatoes are more easier to make than it may sound. You’ll need: 3 bell peppers, 3 large tomatoes, 3 Roma tomatoes, 1 onion, 2-3 garlic cloves, 300-400 gr. ground meat (I prefer a mixture of pork and beef, but it works well with any meat or, if vegetarian, with rice and mushrooms), basil, thyme, oregano, parsley, salt, pepper, oil and chicken/ vegetable stock (if you don’t have stock, just dissolve 1 maggie cube in water or use vegeta).
- Prepare the bell peppers and the large tomatoes: remove tops, then discard seeds (with the tomatoes, use a teaspoon and spoon out the contents). Put aside.
- Prepare the meat: finely cut onion and fry it for 1-2 minutes in a large pan with a bit of oil. Add the garlic, finely chopped or crushed, then add the meat and stir for 2-3 minutes.
- Remove from oven and put in a large bowl. Add all the spices (basil, oregano, thyme, parsley) and salt and pepper and mix well.
- Spoon meat mixture into hollow peppers and tomatoes (if using a mixture of rice and mushrooms, follow exactly the same steps, but do not fill your peppers and tomatoes completely, because rice will expand a bit). Place them in a cooking pot.
- Remove skin from the remaining Roma tomatoes (put them in boiling water for 1-2 minutes), then cut and add to the pot.
- Add stock to cover the peppers.
- Cook on stove for 30 minutes, medium heat. After it has boiled, move to oven (350F) for some 30 minutes.
- Serve hot with sour cream on top.