Greek Stuffed Peppers and Tomatoes

1: Preheat oven to 350°F. Cut off tops of peppers and tomatoes and scoop out all flesh and seeds, keeping the tomato flesh.

2: Drizzle a baking dish with olive oil. Add cubed potatoes and shells of peppers and tomatoes on top of potatoes in the dish.

3: Chop the flesh of tomatoes. In a deep pan on medium heat, add olive oil, tomato flesh, onions, parsley, dill, allspice, salt, and pepper. Cook for 5 minutes until it starts to boil.

4: Add ground turkey and continue cooking until browned.

5: Add rice and chicken broth to the mixture. Let cook for 10 minutes, until some of the broth is absorbed.

6: Stuff the tomatoes and peppers evenly with the meat mixture and put tops back on. Drizzle tops with olive oil and one can of tomato sauce.

7: Cover with aluminum foil and bake for 1.5 hours.

8: Remove cover and bake an additional 20-30 minutes or until tomatoes and peppers are slightly blackened.