3 sm. to med. bell peppers
4 med. tomatoes
1 lb. lean ground beef
1/4 c. white rice
1/2 bunch parsley, cut up
1 med. onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
1 tsp. Italian seasoning
1 tsp. canola oil, if meat is extra lean

Cut off pepper tops. Remove pepper seeds. Slice tomato caps just enough to remove pulp. Mix all the other ingredients together. Reserve pepper caps and tomato pulp. Stuff vegetables with meat mixture lightly. Extra meat can be shaped into large meatballs. Place stuffed peppers in bottom of a medium size pot snugly. Put stuffed tomatoes in next. They can rest on top of peppers. Cover tomatoes with their own caps. Fill the pot with water, almost covering vegetables. Add tomato pulp to water. Cook slowly. After water boils, cover the pot and simmer contents for 45 minutes, minimum. Extra liquid can be saved for soup base.

Serve with rice pilaf and salad. Pepper tops can be chopped and added to the salad.

Serves 4-6.