Stuffed Tomatoes and Peppers

Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the tomatoes and peppers upright.

Slice off the tops of the tomatoes and green bell peppers, setting the tops aside. Carefully hollow out the insides with a spoon, removing seeds and pulp, and reserve the tomato pulp in a bowl.

Finely chop the baby carrots and combine them with the uncooked white rice in a mixing bowl. Stir in the reserved tomato pulp and a generous squeeze of lemon juice, then season with salt and pepper to taste.

Spoon the rice and carrot filling into each hollowed tomato and pepper, filling them about three-quarters full to allow the rice room to expand as it cooks.

Place the reserved tops back onto each stuffed vegetable and arrange them snugly in the prepared baking dish. Add a small amount of water or tomato juice to the bottom of the dish to prevent sticking and help steam the vegetables.

Cover the baking dish tightly with aluminum foil and bake in the preheated oven until the rice is fully cooked and the vegetables are tender.

Remove the foil during the last 10 minutes of baking to allow the tops of the stuffed vegetables to lightly brown and caramelize.

Remove from the oven and let the stuffed tomatoes and peppers rest for a few minutes before serving. Drizzle with additional lemon juice if desired.