7 or 8 large peppers
3 or 4 large tomatoes
l pound ground beef *
1/2 cup rice
2 tablespoons butter
2 medium onions, chopped
1/2 cup chopped parsley
1/8 cup raisins
1/8 cup pignolia nuts
3/4 cup tomato sauce
3 tablespoons grated Romano cheese
1 tsp. allspice
salt and pepper to taste
1 cup tomato sauce
* If peppers are really large, use 1 1/2 pounds ground beef and increase recipe accordingly.
Cut tops off peppers and remove seeds. Cut tops off tomatoes and with a grapefruit spoon remove pulp. Save the pulp and save the tops. Sprinkle insides of peppers and tomatoes with salt, pepper and a pinch of sugar. Soak raisins, if dry, in hot water.
Saute the onions in butter until golden. Add ground beef with a little water (1/4 cup or less) and saute until well cooked. Add 3/4 cup tomato sauce and the pulp removed from the tomatoes, allspice, salt and pepper. Then add the parsley, raisins and nuts. Finally add rice and saute for a few more minutes. Remove from burner and add the cheese.
Fill peppers and tomatoes about 7/8 full with stuffing. Put caps
on and dot each one with butter. Place in large pan, pour 1
cup tomato sauce and 1/4 cup water into pan.
Bake at 400 degrees F. uncovered for 15 minutes. Then cover and bake for around one hour. (Check to make sure liquid doesn't evaporate and add more if necessary.)