Prep the vegetables:

This dish includes both stuffed peppers and tomatoes, but the recipe below is only for tomatoes. Just do the same for the peppers. And remember to prepare vegetarian versions of everything (just leave out the beef).

When I slice the tops of the vegetables, I like to leave a small piece attached to the base to act as a hinge . This helps to keep the tops matched to the bottoms.

Using a spoon, scoop out the tomato flesh and reserve in a bowl. Be careful not to pierce through the skin of the tomatoes. Using a food processor or a fork, process the pulp until you have a chunky liquid. Set aside.

Prepare the stuffing:
Brown the ground beef in a large skillet. When all the pink has disappeared, add the olive oil. Add the onions and saute until translucent. Add the garlic and saute until fragrant, about a minute.

Add the parsley, rice, half the tomato pulp puree, tomato paste, and tomato sauce. (The paste is added to deepen the flavor and also to improve the color of the sauce.) Season with nutmeg, salt and pepper. Allow the sauce to simmer and reduce a bit so that it is not too runny. The uncooked rice will begin to absorb the excess liquid as it cooks.

Stuffing the vegetables:
Drizzle some olive oil in the bottom of a rectangular pan. Assemble the vegetables in the pan.

Preheat the oven to 350 degrees.

Stuff the tomatoes and peppers about 3/4 full. Make sure to make a vegetarian option. Replace the caps. Pour the remaining pulp puree in the bottom of the pan and season the vegetables with salt and pepper.

Bake for about an hour or until the vegetables have become tender and cooked through. For best results you can lower the heat to 275 and let the vegetables slow roast for a few hours.