Stuffed Summer Vegetables Greek Style
Close your eyes and take one bite of these stuffed vegetables; the sweet tinge of peppers, the distinctive flavour of pine nuts, the aroma of mint, the taste of olive oil immediately transport you to sun, sea and blue skies. Slow-cooked in the oven this dish turns the vegetables into a tender confit. You can eat it warm and enjoy it at room temperature the next day.
- 4 green peppers
- 4 large tomatoes
- 3 long red peppers
- 500 g red onions, coarsely chopped
- 1 large courgette, grated
- 1small bunch flat leaf parsley, coarsely chopped
- A few sprigs of mint
- 7 tablespoons round rice
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 100 g raisins
- 3 tablespoons pine nuts, toasted
- 1 large potato
- 1 teaspoon sugar
- olive oil
- Slice the tops of the peppers and tomatoes and set aside.
- Hollow the vegetables with a spoon, reserving the fleshy bits of the tomatoes.
- Sauté the onions with 1 teaspoon sugar and some salt in oil for at least ten minutes until they are soft and just begin to caramelise.
- Add the grated courgette and cook for another 3 to 4.
- Grate or chop the tomato bits and incorporate them to the onion mixture; cook for a further 2 minutes. Remove from the heat.
- Combine with the rice, herbs, raisins and pine nuts. Season with spices and salt and finally mix in the chopped herbs.
- Taste the mixture and adjust the seasoning.
- Fill each of the hollowed vegetables 2/3 rd. up leaving space for the rice to expand.
- Drizzle liberal amounts of olive oil, cover with a lid or with foil and bake at 180C for 1 and ½ hours.
- Uncover, sprinkle grated pecorino mixed with breadcrumbs and bake for another 20 minutes. Serve warm or at room temperature.
8 to 10
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