Recipe Inspired by Geniuskitchen
PREP TIME COOK TIME
10 minutes 2 hours 45 minutes
TOTAL TIME
3 hours
SERVINGS: 8 - 10
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
