Stuffed Peppers, Onions and Tomatoes

1. 1

   Bring two quarts water to boil.

2. 2

   Preheat oven to 450F.

3. 3

   Drop 4 onion halves in boiling water and blanche 2 minutes until pliable and remove.

4. 4

   When cool enough to touch, remove inner half of onion using a paring knife, leaving behind the outer three or four layers intact, shaped like a cup.

5. 5

   Chop the onion insides and mix in large mixing bowl with tomato seeds and juices, bread crumbs, grated cheese, parsley and olive oil.

6. 6

   Season with salt and pepper.

7. 7

   In a shallow, oven-proof serving casserole just large enough to hold all vegetables, place peppers, onion cups and tomatoes all cut-side up.

8. 8

   Stuff vegetables with bread crumb mixture just to top and drizzle a thin stream of olive oil over each.

9. 9

   Bake uncovered about 30 minutes or until bread crumbs on top of each are dark brown and crispy.

10. 10

    Serve immediately or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.