Tomato & Pepper Dolmas Recipe

Directions:

1. Preheat oven to 350 degrees.
2. Cut off the tops of the large Tomatoes (set tops aside) and scoop out the insides; put all juices and pulp into a food processor or blender and puree; set aside.
3. Cut the tops off the Bell Peppers (set tops aside), remove the innards and parboil the Peppers 4 to 5 minutes.
4. Mix Salt and Brown Sugar together and sprinkle on the insides of the peppers and tomatoes.
5. Heat 1/8 cup of the oil in sauté pan over medium heat; add Onions and cook until translucent: add Garlic, Orzo, 1/4 cup hot water, Chopped Dates, the Tomato Puree, Cinnamon, Parsley and Mint; reduce to low and simmer uncovered until all liquid is absorbed (6-8 minutes).
6. Put empty Peppers and Tomatoes in a small casserole or baking dish, letting them touch for support; loosely fill Peppers and Tomatoes with the Orzo mixture, sprinkle with Parmesan Cheese or Feta and Nuts (optional) and replace tops.
7. Pour 1/3 cup Hot Water into the dish; spoon the remaining Oil evenly over vegetables; Bake for about 1/2 an hour; occasionally basting with the juices.
8. Serve hot or at room temperature.