Greek Stuffed Bell Peppers And Tomatoes (vegetarian)

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 cups water
• 2 cups brown rice, uncooked
• 2 medium onions, diced
• 3 tablespoons mccormick's all purpose greek seasoning
• 2 teaspoons mint leaves, dried (optional)
• 2 teaspoons oregano, dried (optional)
• 2 tablespoons parsley, dried (optional)
• 1 teaspoon black pepper
• 6 -8 bell peppers, ripe (red or yellow) or 6 -8 firm tomatoes
• 28 ounces tomatoes, petite diced

Recipe

• 1 bring 4 cups of water slowly to a boil.
• 2 while the water is boiling mix the greek spices (if not using the mccormick's then use the mint, oregano, and parsley), and black pepper.
• 3 mix in the uncooked rice.
• 4 add the diced onions.
• 5 once the water is boiling, and the dry ingredients have been mixed, add the mixture to the water and cook according to the package directions for the rice.
• 6 while the rice is cooking cut the tops off of the peppers/tomatoes, just enough to get a spoon inside and clean out the seeds.
• 7 when the rice has finished cooking remove it from the stove and mix in the petite diced tomatoes.
• 8 spoon the mixture into the peppers/tomatoes.
• 9 place in a baking dish and bake at 350 for 45 minutes (or until they are tender).