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Greek Stuffed Tomatoes & Peppers

Created by Mikekey on November 3, 2013

Step 1: Preheat oven to 350°F. Coat a large baking dish with nonstick cooking spray.
Step 2: Wash tomatoes and peppers. Cut a thin slice from the tops of each to make a cap. Scoop out pulp from tomatoes and chop, adding pulp to tomato sauce. Scoop out seeds from peppers and discard.
Step 3: Blanch peppers in boiling water for 5 minutes and drain well.
Step 4: Sprinkle insides of tomatoes with sugar. Place them upside down on paper towel to drain.
Step 5: Saute onion in butter over medium heat until transparent. Add mushrooms and continue cooking a few minutes. Add lamb, salt and pepper, and garlic, stirring until juices are absorbed. Add mint, rice and 1 cup of tomato mixture (sauce and pulp). Cover and simmer 20 minutes.
Step 6: Place peppers and tomatoes in baking dish and fill with meat mixture. Place tops on peppers and tomatoes.
Step 7: Pour oil over all and sprinkle with breadcrumbs.
Step 8: Mix water and remaining tomato mixture and pour around vegetables.
Step 9: Bake 1 hour, adding more hot water if needed.