A great classic of Greek cooking: tomatoes and peppers stuffed with rice, vegetables and fresh herbs — tender and fragrant.
Ingredients
To stuff:
- 4 large tomatoes
- 4 large green peppers
- 4 large red peppers
The stuffing:
- 1 onion, finely chopped
- 50 g pine nuts
- 2 grated carrots
- 2 grated courgettes
- 2 red peppers, diced
- 150 g parboiled wild rice
- 150 g basmati rice
- 4 tbsp raisins
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 2 tsp brown sugar
- olive oil, salt, pepper, fresh coriander
Preparation
Preheat the oven to 180 °C. Cut a lid off each tomato, scoop out the pulp (keep it), sprinkle the inside with brown sugar and salt, and set the tomatoes in a dish. Do the same with the peppers (remove the seeds).
In a large pan, soften the onion in 4 tbsp olive oil, add the pine nuts until golden, then the carrots, courgettes and peppers; sauté a few minutes. Add the rices, the tomato pulp and 2 cups water, the brown sugar, salt, pepper and coriander; cook 10–15 minutes. Off the heat, stir in the fresh herbs.
Fill the vegetables with the stuffing, replace the lids, add a little water and a drizzle of oil to the dish. Cover with foil and bake about 1 hour, then remove the foil and continue about 30 minutes uncovered, until golden. Serve hot.