Stuffed Tomatoes or Peppers

INGREDIENTS

4 medium tomatoes

2 medium red, yellow or green Bell peppers

FOUR CHEESE STUFFING

1 cup Arborio rice

2 tablespoons chopped chives or scallion greens

¼ cup each of four of the following cheeses:

Parmesan Fontina Mozzarella Monterey Jack

Ricotta Edam Gouda Havarti

In a sauce pan, add three cups of water, bring to a boil and add the one cup of rice. Boil for 8 minutes, drain and allow it to cool. Grate the parmesan and any other cheese that can be grated. Dice the other cheeses (except Ricotta) into ¼ inch dice. Mix all the cheeses together, mix in the chives, then add the rice when it has cooled.

RICE AND SALAMI STUFFING

½ cup Arborio rice

½ cup Molinari salami

½ cup Mozzarella cheese, diced ¼ inch

½ cup Parmesan cheese, grated

In a sauce pan, add three cups of water, bring to a boil and add the one cup of rice. Boil for 8 minutes, drain and allow it to cool. Grind the salami to hamburger size in a blender or food processor. When the rice cools, mix the two cheeses, rice and the salami.

METHOD

Preheat the oven to 325 for tomatoes or 350 for peppers. Place an oven rack about 7 inches from the top of the oven. Cut the tops off the vegetables, retaining them. Cut the inside seeds and ribs out of the vegetables, leaving a cup. Be careful to not pierce the outside of the vegetables

Stuff the vegetables with your choice of stuffing, replace the tops, place on a baking sheet and put into the oven. Tomatoes should cook about 15 minutes, peppers about 30 minutes. Remove and serve.