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Preparation:
prepare 1 1/2 cups rice according to package directions:
cut open the tops of 10 tomatoes and peppers as if
cutting the top off of a pumpkin. scrape (hollow out) out the inside of each
tomato and peppers saving the lids (be very careful not to destroy the
shells). chop tomato insides into very small pieces (not saving the liquid from the tomatos) and mix with 2 cans of
tomato sauce and 1/2 cup oil. chop remaining 3 tomatos into small pieces (removing scrap pieces and liquid) and add to sause.(use blender or hand blender if desired). divide
half and half between two mixing bowls.
in an empty mixing bowl, add a large pinch of salt and
pepper, peppermint, parsley, onion and garlic to defrosted hamburger and
mix/fold by hand until well mixed. sate the mixture in a large pan until meat is lightly browned. remove from heat and add cooked rice mix well then add to one of the bowls of tomato mixure
and continue to mix by hand untill well mixed. (this is the stuffing mix).
stuff each tomato and pepper shell with mix and place
upright in a turkey pan large enough to hold tomatoes and peppers. cut potatoes into 6 wedges each length wise and place between
tomatoes and peppers. pour remaining bowl of tomato/tomato-sauce mix over
prepared tomatoes, peppers and potatoes. create a foil cover large enough to
cover and seal pan tightly so no air can exscape.
preheat oven to 425 for 10 minutes. bake at 425 for 45
minutes, check to see if rice has cooked thuroughly. if rice is still hard,
reseal foil and continue to cook until rice is thuroughly cooked. remove foil
and decrease temperature to 300. continue to cook until tomato covers are
browned. occationally baste with liquid from bottom of pan. remove from oven
and cool slightly before serving.
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