Stuffed tomatoes and peppers

Preparation time:

30 minutes

Waiting time:

30 minutes

Ingredients:

4 tomatoes 
2 yellow peppers 
200 g brown rice 
1 onion 
3 tablespoons olive oil 
200 g beef
(for a vegetarian: the beef can also be replaced by chopped tofu) 
1 / 2 tablespoon cinnamon 
30 g pine nuts 

Preparation:

Boil the rice and preheat the oven to 200ºC. Cut off the top of the tomatoes and hollow them out. Remove flesh. Halve the peppers and remove the seeds. Slice the onion finely. Heat the oil in a frying pan and fry the onion. Add the meat and fry it lightly (with tofu: fry about 2 minutes). Add the rice, tomato pulp, cinnamon and pine nuts and add some salt and pepper. Fill the tomatoes and pepper halves with rice mixture. Cover the tomatoes with the reserved caps and place the stuffed tomatoes and peppers in a sealed greased baking dish. Place the baking dish in the oven. Remove after 10 minutes, cover the baking dish and bake the vegetables in the oven for 10 minutes. Serve with a green salad. 

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