6 medium ripe tomatoes
6 medium green bell peppers (round shape suitable for filling)
1 1/2 cups brown rice or basmati rice
2 3/4 cups water
1 vegetable bouillon cube, dissolved
2 cloves garlic, finely chopped
1 medium onion, finely chopped
Salt and pepper
2 Tbs. chopped parsley
1/2 cup ground rye breadcrumbs
2 Tbs. tomato puree dissolved in 1 1/2 cups water
1. Cut tops off tomatoes and green peppers and scoop out pulp and seeds; save the tops and the pulp from the tomatoes.
2. Sprinkle inside of vegetables with salt and pepper, to taste.
3. In a deep saucepan filled with 2 3/4 cups boiling water, add uncooked rice with vegetable stock cube, half of the tomato pulp, garlic, onion, parsley, and onion.
4. Lower heat to medium, cover and simmer for 7 to 10 minutes. Cool. Water should have evaporated and rice should be a bit undercooked.
5. Fill each tomato and pepper with rice mixture.
6. Cover vegetables with their tops.
7. Sprinkle tops of tomatoes and green peppers with grounded breadcrumbs.
8. Place stuffed vegetables in a nonstick baking dish.
9. Dissolve tomato paste with 1 1/2 cup water, add the rest of the tomato pulp and pour juice around vegetables.10. Cover the dish with a lid or a sheet of foil.
11. Bake for 40 minutes in a 350 F/175 C oven then uncover, add a little water if it has been absorbed, and bake for a further 20 minutes, or until the vegetables are coloured and well done

4 to 6
You can also cook the vegetables on top of the stove. Place them in a large pan