Ingredients
6 medium tomatoes
6 medium peppers
1 ½ cup olive oil
1 medium onion, finely chopped
1 cup rice
parsley, finely chopped
salt, pepper
2 cups tomato juice
Preparation
Wash the tomatoes and peppers. Cut a thin slice off the stem-ends and hollow out the interiors. Keep the tomato pulp, and chop it up or puree it in the blender. Heat ½ cup olive oil and saute the onion and the rice. Add the tomato pulp, parsley, salt and pepper and simmer. Stuff the tomatoes and peppers, put their lids back on and arrange them in a baking pan. Pour the rest of the oil and the tomato juice over them. Bake in a moderate oven for approximately one hour.
