photo taken by Heather Katsoulis, on September 10, 2009, CC licensing

- 6 tomatoes (medium sized)
- 6 green peppers (medium sized)
- 750grams of ground meat
- 1.5 cups of olive oil
- 3 or 4 slices of stale bread (without the crust)
- 1 tablespoonful of sugar
- parsley (only if desired)

Prepare the tomatoes and the green peppers for stuffing. Cut the tops off of both and keep them on the side for covers. While you carve out the insides of the tomatoes, put the pulp aside for later use.

Knead the ground meat, tomato pulp, ½ small cup of olive oil the bread (wetted and squeezed well) and some salt. You can add some finely chopped parsley if you want.

Fill the tomatoes and green peppers with this filling. Cover the tops of the tomatoes and green peppers with the covers that you put aside beforehand. Put the stuffed tomatoes and green peppers in a stewpot. Add the sugar, salt and remaining olive oil and some water.

Cook the pot until the water boils on medium heat, and then continue on low heat. In order to avoid the covers from coming off cover everything with a porcelain plate under the lid.

Take the stewpot off the heat when all the water in it has gone. Before serving the meal put them in a pyrex and keep them in the oven until the tops are roasted.

Sephardic or Askhenazi