| How To Cook: |
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1. Mince the pork, dice the bacon and fry with 1 finely chopped onion.
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2. Mix in the cooked rice, then beat in the egg and salt to taste.
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3. Halve the large tomatoes and the peppers and scoop out the pulp and seeds, place the tomatoes and peppers side by side in a greased ovenproof dish and fill with the minced mixture.
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4. Meanwhile, cut the smaller tomatoes into small pieces and simmer with 1 chopped onion until quite soft and pulpy, then strain.
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5. Melt the butter and blend with the flour, stir in the milk and strained tomato sauce, with salt to taste and a pinch of sugar and bring to the boil, stirring all the time.
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6. Pour this over the stuffed tomatoes and peppers and cook in a slow oven (325°F) for 45 minutes, covering the dish for the last half-hour.
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