Instructions: (Buy the four lobed peppers as they stuff well and stand in the dish)

(tomatoes need to be the biggest you can get and ripe red)

Slice bottoms from tomatoes (enough to replace as a lid after stuffing), cut tops from peppers and clean. Save bottoms and tops. Remove pulp from tomatoes and reserve. Arrange vegs in baking pan and sprinkle 1/4 teaspoon sugar in each. Heat 1/2 cup butter (or margarine) in large frying pan and saute` onion till transparent. Add meat and stir. Add rice, salt and pepper, herbs and 1 cup tomato pulp (mashed). Cover and cook 15 mins.

Allow to cool. Fill vegs and put caps on (dont fill too full as rice will swell). Add a dab of butter and breadcrumbs on top. Pour remaining pulp

(mashed) and 1/2 inch water in pan, mix, and bake in a moderate oven (350 deg) for 2-1/2 hours. Check periodically to see that water hasnt dried up in pan and mixes with pulp. Add more water if needed and remix with tomato pulp.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.