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Stuffed Tomatoes and Peppers

Hello!  

Stuffed Tomatoes and Peppers, such a classic recipe.  When the ingredients simmer together for one whole day, then the taste is fabulous!!  This dish can be made in advanced and stored in the refrigerator until baking time.



Portions: 8

Ingredients:

4 Fresh Tomatoes

4 Peppers

3 Medium Onions diced

3 Garlic Cloves diced

2 cups Short Grain White Rice

2 cups Olive Oil

1/2 cup Parsley Chopped

1/2 cup Oregano

1/2 cup Raisins

Salt

Pepper

5 Potatoes Sliced  (optional)

1 Tablespoon Mint

Sugar

1/2 cup Kefalotyri Greek Cheese or Parmesan Cheese

Preparation:

Wash tomatoes and peppers throughly under running water.  Cut a 1/2 inch thick slice off the top of each tomato and pepper and set aside.

Scoop out all of the seeds and pulp from the tomato and place in a large bowl. Continue to scoop out the seeds from the peppers and then place upside down on a kitchen towel so that they dry for about 1/2 hour. Once they dry turn upwards place in a baking pan and add into each a dash of sugar and salt.  

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In the bowl that the tomato pulp and juice is, toss in the rice, parsley, garlic, oregano, mint, salt, pepper, cheese, raisins and 1 cup of olive oil and mix together.  Spoon rice mixture into hollowed tomatoes and peppers and place tops that were set aside. Add sliced potatoes into the pan and pour over the rest of the olive oil and top with salt and pepper.  

Place into pre-heated oven for 1 hour at 180 degrees.  Check vegetables while in the oven and drizzle over the existing olive oil.

In the bowl that the tomato pulp and juice is, toss in the rice, parsley, garlic, oregano, mint, salt, pepper, cheese, raisins and 1 cup of olive oil and mix together.  Spoon rice mixture into hollowed tomatoes and peppers and place tops that were set aside. Add sliced potatoes into the pan and pour over the rest of the olive oil and top with salt and pepper.  

Place into pre-heated oven for 1 hour at 180 degrees.  Check vegetables while in the oven and drizzle over the existing olive oil.  Bake until the rice mixture has been cooked.

Kali Orexi!

 

 

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