We followed this recipe here: http://ozlemsturkishtable.com/2013/06/stuffed-peppers-and-tomatoes-with-ground-meat-delicious-gluten-free/. We used: fresh spearmint instead of dried mint and 1 ½ tsp of salt for the stuffing; 2 cups low-sodium chicken broth instead of water for the sauce; and added 1 additional tomato (to make a fifth stuffed tomato). Due to the large size of our bell peppers, our stuffed tomatoes were slightly overcooked in order to make sure the peppers were done. We also had a ton of leftover stuffing but found the amount of meat too low. The next time, we may modify the stuffing recipe by increasing the meat to ½ lb and using only 1 onion (or perhaps only ½ onion). We also will try to use bell peppers that are closer in size to the tomatoes. (Oct. 2015)
Cooking Adventures 