- 8 green peppers
- 8 medium tomatoes
- Stuffing: 1/2 bunch of parsley, 1/2 bunch of dill, 2 onions, 1 cup water, 400 gr. ground meat, 1/2 cup rice, 2 tablespoons of margarine or butter, salt and pepper to taste
Cut a thin slice from the stem end of the peppers. Remove seeds and membranes.
Wash tomatoes, slice almost through the stem end of each tomato, but do not sever as this will serve as a cover after the tomato is stuffed. Remove pulp.
Place meat in a bowl with the rice, chopped onion, finely chopped parsley and dill, salt and pepper. Knead well with a half-cup water. Fill peppers and tomatoes with meat mixture.
Arrange peppers and tomatoes upright in a heavy saucepan and add ½ cups water and butter or margarine. Cover and cook for 30 minutes. Serve hot with yogurt if desired.