Stuffed Peppers and Tomatoes

1: Preheat oven to 350°F.

2: Cut off tops of peppers and tomatoes and scoop out all flesh and seeds, leaving just the shells.

3: Drizzle a baking dish with olive oil and place the shells in the dish.

4: Add cubed potatoes around the shells in the dish and pour 1/4-1/2 cup of chicken broth in the bottom of the tray.

5: Chop flesh of tomatoes and place in a deep pan with diced onion, 2 tablespoons olive oil, parsley, dill, allspice, salt, and pepper. Bring to a boil on medium heat.

6: Add meat and continue cooking until browned.

7: Add rice and chicken broth to mixture and let simmer on low for 5 minutes.

8: Stuff the tomatoes and peppers evenly with the meat mixture and put tops back on.

9: Drizzle tops with olive oil and one can of tomato sauce.

10: Cover with aluminum foil and bake at 350°F for 1.5 hours.

11: Remove cover and bake an additional 30 minutes or until tomatoes and peppers are slightly blackened.

12: Enjoy & buon appetito!