Yemista

1: Preheat oven to 350°F.

2: Cut off tops of peppers and tomatoes and scoop out 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 and pour chicken broth in the bottom of the tray.

5: Chop tomato flesh and place in a 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 cook until browned.

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

8: Stuff the tomatoes and peppers with the meat mixture and replace the tops.

9: Drizzle tops with olive oil and tomato sauce.

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

11: Remove cover and bake an additional 30 minutes until slightly blackened.

12: Enjoy & buon appetito!