Rice-stuffed tomatoes & peppers

Rice-stuffed tomatoes & peppers

Title in Greek: 
Recipes Categories: 
Rice-stuffed tomatoes & peppers
Preparation Time: 
30 minutes

6 medium tomatoes
4 pepper
1 cup rice
Half cup tomato juice
2 onions, finely chopped
Half cup parsley, finely chopped
2 tablespoons mint, finely chopped
2 teaspoons fine bread crumbs
1 cup olive oil

Cooking Time: 
about 1 hour and 30 minutes
Cooking Directions: 

- Wash the tomatoes and the peppers and cut off a slice at the stalk end (this will be used as a “lid” during cooking).
-  Carefully remove the flesh from the tomatoes with a spoon.
- Discard the seeds from the pepper.
- In a bowl chop the onions and the tomatoes flesh, add the rice, the half of the olive oil, parsley, mint, salt and pepper.
- Stir well and fill the tomatoes and peppers with this mixture.
- Put the ‘lid’ back again, on each pepper and tomato and arrange in a baking dish.
- Pour over the remaining oil, sprinkle with the bread crump and season with salt and pepper.
- Bake in the oven at 350oF for about one and a half hours.

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