Instructions

In a bowl, mix together:

• 1 lb. lean ground beef,
• 1 egg,
• 1 clove garlic (minced, passed through a garlic press, or smashed with a hammer),
• 3-4 tbsp. chopped fresh parsley,
• 3-4 tbsp. Parmesan cheese,
• 1½ cups cooked rice—using ½ cup dry,
• 1-2 hand-squashed plum tomatoes (optional),
• ½ tsp. salt and ¼ tsp. black pepper.

With your hands, squash ingredients thoroughly together.

Zucchini

Wash, remove both ends, and cut in half widthwise (not lengthwise). Burrow (core out) pulp by twisting a knife, making sure not to pierce the original end. Discard pulp. Shake a little salt and pepper inside shells and stuff tightly.

Peppers

Wash peppers. Cut off and discard tops. Shake a little salt and pepper inside shells. Then stuff ‘em!

Put stuffed vegetables in a Pyrex baking dish. Add a little oil and water to bottom of dish. Salt and pepper outside of vegetables. Cover with foil and bake at 360°F for 1 hour, and then turn zucchinis and cook everything uncovered for another hour. When turning, you could squash a couple canned plum tomatoes over top (if you didn’t add them to the stuffing).