Stuffed Tomatoes and Peppers

8 to 10 tomatoes
6 peppers
1 T. butter
1 T. oil
1 lb. ground beef
1 onion, chopped
1 c. water
1 c. long grain rice
1 tsp. salt
1/8 tsp. pepper
½ c. parsley, chopped
1 tsp. searmint flakes
Bread Crumbs
Grated cheese
2 c. water
Juice of 1 lemon

Use firm tomatoes and large peppers with flat bottoms so they will sit in baking pan. Slice across top of each tomato and
save. Scoop out tomato pulp and set aside. Cut tops off peppers and save. Remove seeds.
Heat oil and butter in a frying pan. Saute meat and onions for 5 to 10 minutes. Add remaining ingredients as well as
tomato pulp and cook for 10 minutes, stirring occasionally. Fill tomatoes and peppers with this filling. Sprinkle tops with
bread crumbs and cheese. Replace tops. Arrange stuffed tomatoes or peppers close together in pan. Add 2 cups hot
water which has been mixed with the lemon juice. Bake at 350 degrees until done.