Recipe Inspired by Geniuskitchen
PREP TIME COOK TIME
10 minutes 2 hours 45 minutes
SERVINGS: 8 - 10
5 tomatoes, medium and ripe
5 green peppers, medium size
3⁄4th cup Nuvo Early Harvest Olive Oil or the B.S.G + 1/2 cup extra
13 tbsp uncooked rice
1 1/2 cups onion, chopped
1 tbsp tomato paste
3 garlic cloves, minced
1⁄4 cup fresh spearmint, minced
1⁄2 cup parsley, minced
1⁄2 cup pine nuts or slivered almonds
1⁄2 cup cheese (parmesan), cubed
1⁄2 cup sultana raisin
1 1⁄2 cups water
Salt and pepper as per taste
Wash tomatoes and peppers and cut off tops and carefully empty the inside.
Remove the seeds and membrane of peppers.
Retain the caps and chunks scooped out from inside of tomatoes.
Take a large baking pan and put tomatoes and peppers in the pan.
Give each veg a tiny dash of sugar with the tips of your fingertips.
In a pot, heat 3/4th cup olive oil over medium heat.
Now sauté onions until translucent. Add garlic and fry until raw smell goes away.
Then add pine nuts and cook for 1 minute.
Add rice, sultanas, tomato chunks, mint, parsley, cheese, salt, and pepper according to the taste.
Make sure rice does not stick to the pan. (keep stirring in between).
Remove from heat.
Stuff the vegetables evenly with this mixture.
Cover the tops of tomatoes and peppers.
Take 1 cup of water, olive oil, and tomato paste and combine these ingredients. Sprinkle salt and pepper and pour this around the veg.
Bake in a preheated 375F oven (180C) for approx. 1 hour 30-45 minutes (vegetables should pierce easily)
Turn off oven and leave in for another hour.
Serve and enjoy.