4 green bell peppers
4 orange bell peppers
600g ground beef
1 onion finely chopped
1 leek, white part only, finely chopped
2 tbsp olive oil
½ small glass dry white wine
250 ml beef broth
50g pine nuts
100g black currants
3 tbsp fresh parsley finely chopped
2 tbsp fresh chervil finely chopped
Freshly ground pepper
Rinse tomatoes and peppers thoroughly. Allow to dry.
On a cutting board, use a sharp knife to lop off the top part of the tomatoes. Scoop out the flesh and reserve in a bowl. Place scooped out tomatoes in a baking tin. Lop off the top part of the peppers, clean the inside of any bitter, white parts and scoop out seeds. Place in same baking tin with tomatoes. If you notice that your scooped-out vegetables are not entirely upright, lop a small part of their bottom off to flatten it.
Place reserved tomato central pith (flesh) in a food processor. Beat or pulse into a smooth pulp.
Heat the olive oil in a large, nonstick pan. Turn heat to high. Sauté the finely chopped onions and leeks for 2-3 minutes until they begin to wilt and turn translucent. Add the ground beef. Season with salt and freshly ground pepper. Stir.
Continue sautéing for 5-6 min until the ground beef breaks into small crumbs and turns whitish. Finish with the white wine. Transfer pan contents in a large bowl. Add to the bowl the rice, parsley, chervil, pine nuts, black currants, tomato pulp, chicken broth, salt, and freshly ground pepper. Stir thoroughly.
Assemble your stuffed vegetables. Spoon the ground beef filling into the hollow of each tomato and pepper. Leave space of about one finger on top to allow for the liquids the rice will absorb. Preheat oven to 180°C. Pour over the stuffed vegetables in the baking tin any liquids left over from the filling. If needed, add a bit of water to make sure that the level of the liquids in the baking tin rises to the height of one finger.
Bake for 1h 30 min.
Serve in a large platter at the center of the dinner plate or divide into individual plates.