8 large ripe tomatoes
4 large green bell peppers
1/4 cup butter
1 large yellow onion, diced
1 clove garlic, minced, or to taste
2 pounds ground beef chuck
2 tablespoons tomato paste
1 tablespoon Cavendars seasoned salt
1 tablespoon ground black pepper
1 teaspoon oregano
1/4 teaspoon allspice
1 tablespoon sugar
1/2 cup water or chicken broth
1 1/2 cups converted rice (such as Uncle Ben’s®)
1/2 cup olive oil
5 large potatoes
Cut off tops of tomatoes. Retain tops.Scoop insides of tomatoes and transfer insides to a large bowl. Be careful not to pierce or gouge through tomato skin.
Cut off tops of green peppers and reserve for later use. Scoop out seeds and membranes.
Arrange tomatoes and bell peppers in a 11×17-inch baking dish.
Preheat oven to 375 degrees F.
Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, seasoned salt, oregano, allspice and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
Mix in tomato meat, broth, 2 teaspoons of the sugar and the tomato paste into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat.
Drop a pinch of sugar into the bottom of each tomato and pepper. Spoon beef-rice mixture into tomatoes and add another pinch of sugar to each.
Place tops onto filled tomatoes and peppers and arrange them into the baking dish.
Drizzle olive oil over stuffed tomatoes and bell peppers.
Peel potatoes and cut into wedges (1/6 cut). Place in bowl, drizzle with olive oil and season with Cavendars, oregano, salt and pepper. Place in baking pan around tomatoes and peppers.
Bake in the preheated oven for about 1 hour.