Stuffed vegetables

Ingredients for 4 servings:

• 4 large beefsteak tomatoes
• 4 bell peppers
• 1 onion(s)
• 300 g minced meat, mixed or beef
• 80 g rice
• some potatoes, peeled
• 1 bunch parsley, flat
• some mint, fresh
• 3 tbsp tomato paste
• salt and pepper
• Sugar
• olive oil
• possibly allspice

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Greek style

Cut the tops off the peppers and tomatoes. Hollow out the tomatoes and dice the flesh. Clean the insides of the peppers. Season the tomatoes and peppers inside, the tomatoes with salt, pepper, and a pinch of sugar, and the peppers just with salt and pepper. Place the rice in a small bowl and let it soak in warm water for about 15 minutes. I like to use short-grain rice, but long-grain rice is recommended. Dice the onion and fry in a little olive oil until translucent. Add the minced meat and fry until crumbly. Then add the tomato insides. Season everything with salt, pepper, and a little allspice. Drain the rice and add it to the mixture with 125 ml of water. Cover and simmer gently for 10 minutes. Chop the herbs and stir in at the end of the cooking time. Pour the mixture into the tomatoes and peppers, replace the lid, and place the vegetables in a roasting pan. Cut the potatoes into thick sticks and sandwich or place them between the sticks. Whisk tomato paste with 4 tablespoons of olive oil and 0.25 l of hot water and pour into the roasting pan with the vegetables. Cook in a covered pan in a preheated oven at 180 degrees Celsius for about one hour. I like to serve it with Greek yogurt, but that’s not what you’d do in Greece.