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Oct 21, 2017

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Stuffed Tomatoes and Peppers
by Laura Holmes
Magazine Issue: U.S. Vol. 5.3
Stuffed Tomatoes and Peppers

(makes approx. 2 cups)

(serves 6)

6 tomatoes (preferably beefsteak)
6 green peppers (the bigger the better)
2 onions, finely chopped
1 cup tomato juice
1 bunch parsley (Italian or curly), finely chopped
1 cup cooked rice*
1 1/2 cup olive oil
Salt and pepper

Cut the tops of the tomatoes and peppers, being sure not to cut them off completely. (They should act as a lid.) Remove seeds. Save tomato pulp in a separate bowl. Set aside hollowed vegetables in a baking dish. Meanwhile, saute the onions in1 cup olive oil and cook for five to six minutes. Add the reserved tomato pulp, parsley, salt and pepper. Add 1/2 cup water and simmer on low until most of the liquid is absorbed. Stuff vegetables three quarters full with rice mixture. Fill each tomato and pepper with 1 t water and close the lid. Pour remaining olive oil in the baking dish and bake at 350 degrees Fahrenheit about one hour.

* You can stuff the tomatoes and peppers with any type of cooked rice, although arborio is preferred in Greece. Prepare rice according to package directions.

Cross References:
Octopus in Wine
Spiced Lamb Stew
Greek Honey Cream with Fruit and Nuts

Original Source:
Greece Trap

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