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Stuffed Tomatoes and Peppers Recipe, Brought to You by a French Mother

Sunday, February 02, 2014

Okay I get it. I tease you with food porn, posting pictures constantly, yet telling you nothing about how it's made. It's not very nice, and lots of you have asked me for some recipes, so I'm giving in. Here's the first of many, and a good one at that. You can't beat something homemade from a French mother, especially Agnes' Stuffed Tomatoes and Peppers.

I, Danielle Alexandra Konefal, present to you Les Tomatates et Poivrons Farcis... in a more boring and less fancy way--stuffed tomatoes and peppers!


- 14 ounces of ground pork/turkey
- 2 eggs
- 2 french baguettes (stale).. you will have some extra left over. Don't buy Italian bread it's too soft
- 2 cloves of garlic
- 4 leaves of fresh parsley, chopped fine
- 20 tomatoes, red peppers, or green peppers (however many you want of each)

Preparation of the stuffing:

Soak the baguettes in cold water for 10 minutes. When they are soft, wring them out like a sponge. You will end up breaking the bread as you wring it out. Make sure to place the broken pieces in a large bowl. After the bread is broken up, add the eggs, ground meat, garlic, and parsley in a bowl. Mix extremely well. Add salt and pepper sparingly.

Preparation of the tomatoes and peppers:

Clean the vegetables well (duh). Cut the tomato in half and hallow out the centers. The same will be done for the peppers.

Creating the masterpiece:
Add the stuffing into the vegetables. Fill them 3/4 of the way as the stuffing will likely rise a bit. Heat oven to 350 degrees and cook for around an hour, or until the stuffing is golden brown. Make sure to baste the vegetables every so often with the juice that falls to the bottom of the pan (kind of like a turkey). 

Et voilà! Let them sit for a while, and enjoy. P.S. Don't go by the picture exactly because this was after I cut them..sorry I was a little hungry.

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