Description
A cozy and flavorful dish featuring rice-stuffed tomatoes and peppers, perfect for using up ripe produce.
Ingredients
- 6 medium tomatoes
- 3 bell peppers (any color)
- 1 cup medium grain white rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh dill, chopped
- Salt, to taste
- Pepper, to taste
- 1 tsp sugar (optional)
- Water or vegetable broth, as needed
- Pine nuts (optional)
- Raisins (optional)
- Grated zucchini (optional)
- Feta cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off tomatoes and peppers like little lids. Scoop out the tomato insides into a bowl and save it.
- Lightly salt the inside of the tomatoes and peppers. Turn tomatoes upside down for a few minutes so extra liquid drains.
- Warm olive oil in a pan and soften chopped onion for about 5 minutes. Add garlic for 30 seconds.
- Stir in the uncooked rice, chopped herbs, tomato pulp, salt, pepper, and a pinch of sugar if desired.
- Add a splash of water or broth just enough to help the rice start absorbing. Simmer for 5 to 7 minutes.
- Stuff tomatoes and peppers about three quarters full. Replace the lids.
- Nestle them into a baking dish, drizzle generously with olive oil, and add potato wedges if desired.
- Pour a little water into the bottom of the pan to prevent drying out.
- Bake for about 60 to 80 minutes until the veggies are soft and the rice is tender, covering with foil if tops brown too quickly.
Notes
Taste the filling before stuffing to adjust seasoning as necessary. Allow to rest for 10-15 minutes after baking for best flavor.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek