Prep Time: 20′ Cooking Time: 1h 15′ Serves 5
Ingredients:
- 5 red tomatoes, ripe and firm
- 5 bell peppers
- 1 zucchini, grated
- 1 eggplant, grated
- 2 onions, diced
- 1 cup Carolina rice
- 1 ½ cups extra-virgin olive oil
- 1 bunch fresh parsley, chopped
- 1 bunch fresh spearmint, chopped
- 1/3 cup pine nuts
- 1/3 cup black raisins
- Salt,
- Freshly ground pepper
- 3 tomatoes, grated
Instructions:
- Cut a slice off the top of the tomatoes (to use as a lid) and spoon the flesh into a bowl, making sure to leave enough flesh along the sides to prevent the tomato from cracking open in the oven.
- Put the tomato flesh in a food processor and pulse.
- Slice off the top end of the peppers and remove the seeds and fibers.
- Heat ½ cup olive oil in a deep skillet and sauté the onion over medium heat for a few minutes, until transparent.
- Stir in the grated zucchini and eggplant.
- Bubble away for a few minutes until the vegetables begin to soften.
- Add the rice, tomato flesh and season.
- Pour 1 cup water and bring to a boil for 5 minutes.
- The stuffing should be fairly juicy (runny).
- Finish with the pine nuts, raisins, and chopped herbs.
- Fill the tomatoes and peppers with the juicy stuffing, about ¾ full.
- Cover with the lids and transfer to a baking dish, placing one close to the other.
- Mix the 3 grated tomatoes and remaining olive oil (1 cup) in a bowl.
- Season and pour over the food.
- Cover with aluminum foil and bake in a preheated oven at 360°F for 1 hour and 15 minutes.
- Remove the foil after the first 30 minutes.
- Enjoy!
Source: Argiro Barbarigou
