- 4 large tomatoes, 4 large green peppers, 4 large red peppers
- For the filling
- 1 onion finely chopped
- 50 grams of pine kernels
- 2 carrots grated
- 4 table spoons raisins
- 2 courgettes grated
- ¼ cup fresh basil finely chopped
- 2 red peppers cut in small cubes
- ¼ cup fresh parsley finely chopped
- 150 grams mixed parboiled & wild rice
- ¼ cup fresh mint finely chopped
- 150 grams basmati rice
- 2 teaspoons brown sugar
- Olive oil, salt, pepper and freshly ground coriander
Preheat the oven to 180 C
Cut a thin slice off the top of each tomato to make a lid and reserve. Scoop out the pulp of the tomato using a spoon chop the tomato pulp in small pieces and set aside. Leave a 1/2-inch shell of the empty tomatoes. Place the tomato shells in a baking dish and sprinkle the insides of the tomatoes with some brown sugar and salt.
Cut a thin slice of the top of each green and red pepper to make a lid. Reserve the lids, discard the seeds and place the empty peppers in the baking dish.
Heat 4 tablespoons of olive oil in a large deep frying pan or casserole add the chopped onion and sauté for a few minutes. Add the pine kernels and sauté until lightly browned. Add the grated carrots, courgettes and chopped red peppers and raisings and sauté for a few minutes. Add the tomato pulp rice and 2 cups of water. Add 2 teaspoons of brown sugar, salt, pepper and ground coriander to taste and cook for 10 to 15 minutes. Remove the casserole from the heat and add all the fresh herbs (parsley, basil and mint) and stir well.
Using a spoon fill in the tomato shells and peppers with the rice and vegetable mixture and put the lids on top. Place any extra filling in the baking dish. Add some water in the baking dish and sprinkle the stuffed tomatoes and peppers with some olive oil, salt and pepper. Cover the baking dish with an aluminum foil and bake in the oven for about 1 hour then remove the aluminum foil and bake uncovered for about half an hour until the tomatoes turn golden brown.