Stuffed Vegetables
Ingredients:
4 large green peppers
4 large ripe tomatoes
½ kilo Carolina rice
2/3 onions finely chopped
5/6 cloves of garlic finely chopped
1 bunch of finely chopped parsley
2/3 twigs of spearmint, finely chopped
Salt, pepper & paprika
½ tea cup olive oil
1 soup spoon tomato paste (optional)
5 peeled and halved potatoes ( medium size)
Preparation: Wash the vegetables well and dry them. Cut off the tops of the tomatoes and the peppers and set aside. Scoop out the insides of the tomatoes and place in a bowl. Scoop out the insides of the peppers removing the pips and discard them so that you are only left with the shells of the peppers. Pour 1 cup of oil into a baking dish. Place the empty shells, next to one another, and the halved potatoes in between the shells. Prior to placing them, remember to salt and pepper the potatoes.
Place the oil in a frying pan, and add the chopped onions and garlic and sauté them until lightly browned. Add the tomato pulp, and tomato paste if desired, and simmer for 5 minutes. Add the rice to the mixture, mixing well. You might need to add a little water to the mixture so that the mixture it is not too dry after baking. Add the chopped parsley, spearmint salt, pepper and a little paprika. Simmer the mixture for another 5 minutes. Scoop the mixture into the vegetable shells and replace tops. Bake at 180 degrees for 1hour & 30 minutes at 180 degrees.
This is another all time Greek classic. This recipe was given to us by Maria of Olive Tree Restaurant, 73-75 Guilford Street, Mayor’s Square, Corfu Town.
Tel: 26613 01126, Mobile: 6909374216.
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