Stuffed Bell Pepper and Tomatoes

We had our first visitors of the summer season, but since we're still having fall weather, it calls for a fall menu for dinner. Also, since we didn't know exactly when they would be rolling into town, I thought I'd make something that tastes as good fresh out of the oven as it does after it has sat awhile waiting. So, I invited my sister and brother over for dinner and we waited eagerly for my nephew and his dad (my sister's husband) to arrive on their drive from Colorado to Seattle where my nephew will start a college internship. So, the menu was very simple, stuffed peppers and tomatoes with steamed Yukon gold potatoes. My brother brought over some of his home brewed beer to start things off. Yummy!!

Serves 6

Basically, this recipe is meatloaf stuffed into bell peppers and tomatoes. I try to find the most perfect shaped bell peppers you can find so lots of stuffing will fit inside! This is a beautiful dish in the fall when you use all different fall colors of bell peppers.

10 bell peppers, choose green, red, orange, or yellow
6 fresh tomatoes
1 lb. each of ground beef, ground pork and ground lamb
1 large chopped onion
1/4 cup wheat germ
1/2 cup oatmeal
2 eggs
3 Tbsp worcestershire sauce
1 cup tomato sauce
1 Tbsp. chili powder
2 tsp thyme
1 tsp marjoram
salt and pepper, to taste

1. Mix together meat with all other ingredients.

2. Cut tops off bell peppers (save the tops) and clean out inside of all seeds and stringy material, discard.

3. With a large spoon, scoop out insides of fresh tomatoes and mix into meat mixture.

4. Stuff each tomato and bell pepper with meat mixture. Place tops of bell peppers on top of peppers. (tomatoes will not have tops)

5. Place in roasting pan. Bake at 350 degrees for 1-1/2 hours.

Our visitors arrived at 9:00pm and enjoyed a nice, hot meal that still tasted delicious.

Comments

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