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STUFFED TOMATOES AND GREEN PEPPERS 
6 med. tomatoes
1/2 c. olive oil
2 tbsp. tomato paste
1 1/2 c. water
1 tbsp. parsley, chopped
Salt & pepper to taste
6 med. green peppers
1 med. onion
1 1/2 c. long grain rice
1/4 c. chopped fresh mint
1/8 tsp. cinnamon
Lemon juice

Wash six medium tomatoes and cut a thin slice from the top of each. Scoop out the pulp, leaving a shell about 1/4 inch thick, and chop pulp coarsely. Reserve everything. Wash six green peppers, cut off the tops, remove and discard the ribs and seeds. Reserve tops and shells.

In a saucepan in 1/2 cup olive oil cook 1 medium onion, chopped, the reserved tomato pulp, and 2 tablespoons tomato paste for 5 minutes. Stir in 1 1/2 cups rice and let it heat through. Add 1 1/2 cups water, 1/4 cup chopped fresh mint, 1 tablespoon chopped parsley, the 1/8 teaspoon cinnamon, and salt and pepper to taste. Bring the liquid to a boil and cook the mixture over moderate heat, covered, for 15 minutes or until the liquid has been absorbed. Let the mixture cool.

Fill the reserved tomato and pepper shells with the rice mixture and replace the tops. Arrange the stuffed vegetable in a baking pan and sprinkle them with a little olive oil and a few drops of lemon juice. Bake in a 350 degree oven, basting them frequently, for 30 minutes.

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