Meatless Stuffed Tomatoes and Peppers

Dill (one bunch fresh)
Parsley (one bunch fresh)
Scallions (one bunch fresh)
Leak (3 fresh)
2 Vidalia onion (medium)
1 Cup Water
1 Can Peeled Tomatoes (28 ounces)
1 Cup Long Grain White Rice
1/2 Teaspoon Dry Parsley
1/2 Teaspoon Dry Oregano
1/2 Teaspoon Dry Basil
1/2 Teaspoon Dry Dill
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
6 Tablespoon Olive Oil

Large Pita Pan
Large Mixing Bowl
Large Frying Pan
Strainer
Aluminum Foil

Coat Large Pita Pan with 2 Tablespoons of Olive Oil. Wash the vegetables. Take a very sharp knife and slice off the top of each tomato and each pepper. With a teaspoon, gently scoop out the pulp of each tomato, being careful not to tear the outer skin. Keep the vegetable caps together. Save the tomato liquid by straining to remove pulp and seeds. Remove the pepper seeds and discard.
Place the hallowed Tomatoes (with caps) and Peppers in the Pita Pan.

Dice herbs but do not use the stems. Dice Leaks and Onions . Sauté Leaks, Onions and dry herbs in 4 Tablespoons of Olive Oil on low heat for ten minutes or until tender. Remove from heat and place into a large mixing bowl. Add fresh diced Herbs and mix together. Add strained tomato juice (from scooping out the pulp). Roughly chop the canned Peeled Tomatoes. Add canned Peeled Tomatoes. Add water. At this point check flavors to add additional seasoning if necessary. Rinse Rice to remove unwanted debris. Add rice to mixture.

Preheat the oven to 500° (if you prefer a slightly charred vegetable then after 15 minutes cover with Aluminum Foil and lower heat to 400° ) OR Preheat oven to 400° if you do not want slightly charred vegetables. 

Stuff the vegetables with rice filling and crown with their own caps (save some liquid/rice filling for the bottom of the pan). Do not pack the vegetables because the rice will expand a little. Turn the Tomatoes upside down. Push the Peppers opening against the Tomatoes so the stuffing steams while baking. Place in a baking pan. Drizzle any remaining Olive Oil and seasoning over the vegetables. There should be a quarter inch of liquid and leftover rice filling on the bottom of the pan. This creates additional seal and helps retain moisture during the cooking process.

Preheat the oven to 500°. Char uncovered for approximately 15 supervised minutes then cover with Aluminum Foil and lower heat to 400° for approximately 45 minutes or until the vegetables are soft and the rice is cooked. Baste with pan juices if necessary but I do not recommend because removing the foil will allow steam to escape and prolong the cooking process.

Top with Feta Cheese!

Oven temperatures vary. Baking dishes vary. Cook at your own risk.

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