Mediterranean Stuffed Peppers and Tomatoes

8 large peppers, tomatoes or any combination

2 medium onions, finely chopped

4 cloves garlic, minced

6 tablespoons olive oil, divided

1 pound ground meat, beef, chicken, turkey or plant protein

1 - 14 oz can diced or crushed tomatoes

1 small zucchini, finely chopped

1/4 cup pine nuts, toasted

3/4 cup regular long grain white rice (uncooked)

3 tablespoons Mediterranean Seasoning

‍

Alex my best friend is Greek. This is her mothers recipe. As with all Greek mothers they cannot tell you a recipe but show you. I made her mother measure every ingredient she added and wrote the instructions as she cooked. This recipe has been passed down through the generations in her family and I am sure this will become a favorite of your family too!

1. Preheat the oven to 375°F.

2. Slice the tops 1/2 inch off the peppers and/or tomatoes. Set these "lids" aside.

3. Scoop out the membranes and seeds from the peppers and tomatoes. Discard the scooped out material. Place peppers and tomatoes into a casserole dish just large enough to hold them. Set aside.

4. In a large skillet over medium-high heat, sauté the onions and garlic in 4 tablespoon of the olive oil for 3 minutes. Add the ground meat and cook until just done.

5. Stir in the tomatoes, zucchini, pine nuts, rice and Mediterranean seasoning. Remove from the heat.

6. Fill the peppers and tomatoes with the filling, then replace their “lids”.

7. Drizzle peppers and tomatoes with the remaining 2 tablespoon olive oil. Bake uncovered for 1 hour and 15 minutes. Serve warm.

‍