7 med. peppers
7 med. tomatoes
6 lg. onions, chopped fine
2 cloves garlic, chopped fine
1 stick butter
1 1/2 lb. ground meat
1/2 c. long grain rice
1 tsp. cinnamon
Salt and pepper to taste
1 can tomato sauce
2 eggs, well beaten

Wash green peppers and tomatoes. Cut off tops of peppers, scoop out seeds. Save tops to cover. Cut off tops of tomatoes and save. Scoop out pulp with spoon. Boil pulp in saucepan and set aside. Strain after boiling. Brown onions and garlic in butter, add ground meat and cook until meat is brown, stirring occasionally. Add rice, cinnamon, salt, and pepper and 1/2 can of tomato sauce and strained pulp. Simmer for 10 minutes. Remove from heat, add beaten eggs. Stuff peppers and tomatoes with meat mixture; cover with tops to keep stuffing in place. Place in baking pan. Add remaining 1/2 can tomato sauce and bake at 400 degrees for 1 1/2 hours. If more sauce is desired add more tomato sauce before baking.