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Stuffed Green Peppers And Tomatoes

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Ingredients
  Green peppers 4 Medium
  Firm tomatoes 4 Large
  Onion 1 Medium, chopped
  Unsalted sunflower seeds 2 Tablespoon (Shelled)
  Vegetable oil 2 Tablespoon
  Water 1 1⁄3 Cup (21.33 tbs)
  Uncooked regular rice 2⁄3 Cup (10.67 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Finely snipped fresh mint/1 teaspoon dried mint leaves 1 Tablespoon
  Salt 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)
Directions

Cut thin slice from stem end of each green pepper and tomato; reserve.
Remove seeds and membranes from green peppers; rinse peppers.
Cook green peppers in enough boiling water to cover 5 minutes; drain.
Cut thin slice from bottom of each tomato if necessary to prevent tipping.
Remove pulp from tomatoes, leaving a 1/4-inch wall.
Chop pulp; reserve.
Cook onion and sunflower seeds in oil in 10-inch skillet over medium heat, stirring frequently, 5 minutes.
Stir in reserved pulp, 1 1/3 cups water, the rice, raisins, parsley, mint, salt, cinnamon and pepper.
Heat to boiling; reduce heat.
Cover and simmer 15 minutes.
Uncover and simmer 3 to 5 minutes to reduce liquid if necessary.
Stuff each tomato and green pepper with rice mixture, filling each about 3/4 full.
Place stem tops on each.
Arrange vegetables in un-greased oblong baking dish, 13 1/2 x 9 x 2 inches.
Mix 1 cup water and the tomato paste; pour around vegetables.
Cover tightly with aluminum foil.
Cook in 350° oven until vegetables are tender, about 45 minutes.

Recipe Summary

Ingredient: 
Vegetable

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