Greek pepper and tomato casserole

Ingredients for 4 servings:

• 6 m.-large tomato(s)
• 6 pointed peppers or 4 large peppers
• 1 onion(s)
• 250 g long grain rice, parboiled
• 20 g pine nuts
• 60 g raisins
• 50 ml tomato ketchup
• 1 tbsp parsley, fresh, chopped, or mint, also dried
• 150 ml olive oil
• 300 ml water
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegetarian, healthy and affordable

Wash the tomatoes, halve them, remove the stems, and scoop out the flesh and seeds with a teaspoon. Puree the tomato core with the ketchup. Halve the peppers, remove the ribs and seeds, and wash them. For the filling, soak the raisins in 150 ml of warm water. Peel and dice the onion. Heat 100 ml of olive oil in a pan and sauté the onions until translucent. Add the rice and fry for about 3 minutes. Add half of the tomato core and the parsley or mint. Add the raisins with the soaking water and the pine nuts. Season with salt and pepper and cook in a covered pan on low heat for about 18 minutes. Sprinkle the prepared peppers and tomatoes with salt and pepper. Season the cooked rice filling with more salt and pepper, if desired. Preheat the oven to 180°C (top and bottom heat). Fill the peppers and tomatoes with the rice mixture. Grease a baking dish and spread any leftover filling over the bottom of the dish. Layer the peppers and tomatoes. If the dish is too small, the vegetables can be placed in a second layer to ensure adequate cooking. Now add 150 ml of water to the dish. Drizzle the stuffed vegetables with the remaining olive oil and spread the remaining tomato puree on top. Place the baking dish on the middle rack of the preheated oven and bake for 45 minutes.