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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well). | 2. Cut off tops of peppers (retain tops) and remove seeds and membrane. | 3. Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!). | 4. Take tomato flesh and process it until pureed. | 5. Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste). | 6. Stuff the vegetables evenly with this mixture. | 7. Replace tops of tomatoes and peppers. | 8. Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg. | 9. Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts). | 10. Turn off oven and leave in for another hour to'mellow' before serving. | 11. This is best served slightly warm or at room temperature. | 12. It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose. | 13. It will also have yummy juices begging to be mopped up with bits of crusty bread. | 14. In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables. | 15. That way you can have a couple of wedges of potato too. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	5			110.7	23.9235	5.412000000000001	1.23
green pepper	5			119.0	27.608	5.117	1.0115
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
rice	13	tablespoons	uncooked	570.375	125.7043	10.4727	0.9189
onion	1	cups	chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
spearmint	1/4	cup	minced	10.032	1.9175	0.7501	0.1664
parsley	1/2	cup	minced	10.8	1.899	0.8909999999999999	0.237
pine nut	1/2	cup	slivered	454.275	8.829	9.2407	46.1498
parmesan cheese	1/2	cup	cut	148.0	16.0	16.0	2.0
sultana raisin	1/2	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
water	1 1/2	cups		0.0	0.0	0.0	0.0
olive oil	1/2	cup		1432.08	0.0	0.0	162.0
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.