Middle East Stuffed Peppers and Tomatoes
4peppers ( any color)
1 lblean ground beef
1/2 cuncooked long grain rice
1 can(s)low sodium chicken broth
32 oz boxlow sodium chicken broth
1medium onion, chopped
·salt and pepper to taste
2 tspground allspice ( the secret ingredient)
1 1/2 Tbspdried basil
1small can of petite diced tomatoes
1large container of plain yogurt.
How to Make Middle East Stuffed Peppers and Tomatoes
- Brown the ground beef and onion together.
- Cut the top off the peppers. Remove the stem from the tops and keep. Remove the seeds from the peppers and put to the side with the top that came from each pepper.
- Cut the top off the tomato and remove the center of the top by carefully cutting around it. Remove the pulp and seeds from the tomatoes with a spoon and add to the beef and onion mixture after it is browned.
- Once the meat is browned, add can of petite diced tomatoes, 1/2 can of the chicken broth, rice,and spices. Simmer for 15 mins and then let it rest for 10 mins.
- Stuff the tomatoes and peppers, put their tops on. Place in a oven proof roaster or dutch oven that has a lid. This will keep the moisture in. Be sure that all vegetables are touching and that there is no leftover space. If there is extra space, it will cause the veggies to fall apart.
- Pour in the remaining1/2 can of chicken broth and the 32 oz. Be sure that the broth is only half way up the sides of the veggies. Now, place an oven proof plate on top of the veggies so the ingredients don't come out of the veggies.
- PLace in a 325 defree oven and cook for 2 1/2 hours. You never want the broth to boil because the veggies will fall apart.
- To serve this wonderful dish,place a veggie in a bowl and serve with broth around it and a dollop of plain yogurt on top.