Stuffed Tomatoes and Peppers
Servings Prep Time
6portions 35minutes
Cook Time
45minutes
Servings Prep Time
6portions 35minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Cut the tops off the peppers and tomatoes but keep them for later.
  2. With a pointed teaspoon, scoop out the inside of the tomatoes and keep aside for later. Do the same with the peppers but discard the inside.
  3. Fry the chopped onion until they are translucent, not brown. Now add the rice and keep stirring for five minutes.
  4. Now go back to the tomato chunks with the juice that you scooped out and cut them into small pieces. Add them to the rice and onions and let it all simmer until all the liquid has been absorbed.
  5. Add the the salt and pepper then the chopped mint and dill and mix well. Turn the heat off and let the mixture cool down.
  6. Now take an oven proof dish that will fit all the tomatoes in snugly – this way they don’t fall over!
  7. Scoop the mixture into the tomatoes and peppers, press down with the back of the spoon, but not too hard, then add the lid and drizzle with the rest of the olive oil. Bake in preheated oven gas mark 5/190c and cook for 30 min or until they are a nice colour. Delicious!
Recipe Notes

You can eat it as it is or as a main course, appetizer or side dish, or you can serve it with this dish – Souzoukakia. here the rest of Greek food Authentic Greek Meze RecipesĀ