Stuffed peppers and tomatoes
Hollow out using a teaspoon, keep the "lids" & insides of the tomato.
Stuffing: Beef mince, 1 tin tomato onion mix, salt, black pepper, white pepper, chopped mint, chopped parsley, two handfuls rice, all spice, insides of tomato, all well mixed. Rub the insides of the peppers and tomato with a bit of butter. Stuff them and put the lids back on. Fill the dish halfway up the tomatoes with boiling water. Put oven dish lid on and cook for 2 hours at 180.