Stuffed Peppers, Onions and Tomatoes

One of my favorite recipes from "Molto Italiano"
Makes 4 servings
Ingredients:
2 Md. Red Onions
2 Lg. Tomatoes
2 Lg. Red Bell Peppers, halved lengthwise, seeds and ribs removed
1 C lightly toasted bread crumbs
1/2 C freshly grated Parmigiano-Reggiano (omit for vegan dish)
1/2 C Finely chopped Italian Parsley
1/4 C Extra-Virgin Olive Oil, plus extra for drizzling
Salt and freshly ground Black Pepper.

Directions:
1. Preheat oven to 450F
2. Peel the onions, leaving the root and stem ends intact, and halve lengthwise; set aside. Cut the tomatoes in half and squeeze the seeds and juices into a small bowl; set the tomatoes and juices aside.
3. Bring a large saucepan of water to a boil. Drop the onion halves in to the boiling water and blanch for 2 min; drain. When cool enough to handle, using a paring knife, remove the centers of the onions, leaving the outer three or four layers intact.
4. Chop the onion centers and transfer to a large bowl. Add the tomato seeds and juices, bread crumbs, Parmigiano, parsley, and olive oil and mix well. Season with salt and pepper.
5. Arrange the peppers, onion cups, and tomatoes cut side up in a shallow baking dish. Stuff the vegetables with the bread crumb mixture filling them just to the top. Drizzle a thin stream of olive oil over each vegetable. Bake, uncovered, for about 30 minutes, or until the bread crumbs on top are dark brown and crisp. Serve hot or at room temperature.

Note. I have also prepared these using a variety of different vegetables. I have also added a can of drained salad shrimp, shopped to step 4.