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Piperies & Ntomates yemistes - Stuffed Peppers and Tomatoes |
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330g olive oil
- 1kg minced pork (beef can be used if prefered)
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2-3 onions finely chopped
- 9 ripe medium size tomatoes, peeled
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9 green peppers
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3 tablespoons fresh parsley, finely chopped
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2 teaspoons sugar
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1 teaspoon oregano
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Salt and pepper
- 250g rice
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1 stock cube, dissolved in hot water
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330ml tomato juice
With a sharp knife cut the tops off of the tomatoes and
peppers and set them aside. Remove the seeds
from the peppers and discard, remove the centres from the tomatoes, chop them finely
and put them aside in a bowl.
In a deep baking tray place the peppers and tomatoes
and sprinkle salt and pepper inside their cavities; in the tomatoes also sprinkle
some sugar.
In a pan, fry the onions in oil over moderate to high heat until they
are translucent, add the meat and fry for a further 10 minutes.
Add the rice, parsley, oregano, salt and pepper, chopped tomato and 250ml of water. Let this filling cook together on a medium heat for 10
minutes.
Preheat the oven to 180C (340F/Mark4).
Stuff the green peppers and tomatoes with the filling. Only three quarter fill them to allow space
for the rice to expand. Cover each one with the tops that were put aside
earlier.
Make up more sauce by mixing the stock into the tomato
juice; pour this over the stuffed vegetables. Cover the baking tray with foil.
Bake for about 40 minutes then take off the foil and cook for a
further 20 minutes or until the rice is cooked. Add a little
water during cooking if it’s
needed to prevent the vegetables from drying out.
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Last Updated ( Friday, 13 May 2005 )
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Recipes