Tomato & Pepper Dolmas

• 3 large tomatoes
• 3 large bell peppers (Yellow, Green, Orange, Red, or a mixture of colors)
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 14 cup extra virgin olive oil
• 1 medium yellow onion
• 2 garlic cloves, Minced
• 1 cup orzo pasta, cooked (parboiled for about 4-5 minutes and drained)
• 14 cup hot water, and additional
• 13 cup hot water
• 13 cup dates, chopped
• 12 teaspoon cinnamon
• 4 tablespoons fresh parsley, chopped
• 1 tablespoon of fresh mint, chopped (optional)
• 14 cup parmesan cheese or 14 cup feta cheese
• 14 cup pistachios, chopped (optional)

1. Preheat oven to 350 degrees.
2. Cut off the tops of the large Tomatoes (set tops aside) and scoop out the insides; put all juices and pulp into a food processor or blender and puree; set aside.
3. Cut the tops off the Bell Peppers (set tops aside), remove the innards and parboil the Peppers 4 to 5 minutes.
4. Mix Salt and Brown Sugar together and sprinkle on the insides of the peppers and tomatoes.
5. Heat 1/8 cup of the oil in saute pan over medium heat; add Onions and cook until translucent: add Garlic, Orzo, 1/4 cup hot water, Chopped Dates, the Tomato Puree, Cinnamon, Parsley and Mint; reduce to low and simmer uncovered until all liquid is absorbed (6-8 minutes).
6. Put empty Peppers and Tomatoes in a small casserole or baking dish, letting them touch for support; loosely fill Peppers and Tomatoes with the Orzo mixture, sprinkle with Parmesan Cheese or Feta and Nuts (optional) and replace tops.
7. Pour 1/3 cup Hot Water into the dish; spoon the remaining Oil evenly over vegetables; Bake for about 1/2 an hour; occasionally basting with the juices.
8. Serve hot or at room temperature.

tomatoes, bell peppers, salt, brown sugar, extra virgin olive oil, yellow onion, garlic, orzo pasta, hot water, water, dates, cinnamon, fresh parsley, mint, parmesan cheese, pistachios

Taken from www.food.com/recipe/tomato-pepper-dolmas-131987 (may not work)