6 - 8 servings

  • 8 medium tomatoes
  • 8 medium peppers
  • 4 medium potatoes
  • 2 cups rice
  • 3 chopped onions
  • 1 1/2 cup Epoch extra virgin olive oil
  • fresh mint and parsley
  • Salt and freshly ground black pepper

Slice-off the top of the tomatoes and the peppers. Use a spoon to remove the inside part of the tomatoes and the peppers. Try to leave the empty tomatoes as thin as possible but be careful not to damage their skin. Save the inside parts of the tomatoes you have removed. They will be used for the stuffing. Mash them with a blender and mix half of the tomatoe mash with the rice, the chopped onions, the mint and the parsley. Cook the stuffing with the olive oil. Add salt and pepper as desired. Do not overcook the stuffing. The rice should not be soft. It will soften later in the oven. Stuff the tomatoes and the peppers and lid them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomatoe mash. Add olive oil and bake for about 1 1/2 hour in a medium oven. Add water if required during baking.

Optionally: You can add raisins in the stuffing if you desire. Also, alternatively you can add minced beef in the stuffing.

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