Ingredients

How to make it

  • Wash and drain well the tomatoes, eggplants and green peppers.
  • Slice horizontally the bottom of each tomato and with a teaspoon remove carefully the inside.
  • In the same manner, cut the top of each green pepper and remove its seeds. (Remember to keep the sliced tops)
  • With a knife press the surface of each eggplant until you draw a line carving from top to bottom.
  • Remove the inside carefully as with the tomatoes.
  • Place the tomatoes' insides in a colander with a small pan underneath and squeeze them.
  • Keep the tomato juice that drains in the small pan for later.
  • Mix the tomatoes' insides from the colander with some of their juice and the tomato paste lightly, and keep them for the filling.
  • Chop the onion and saute it in half the olive oil in a pot.
  • Add the rice and stir it 2-3 times.
  • Add the tomato mix, parsley, mint, salt and pepper.
  • Remove from the heater and place the hollow vegetables on a pan.
  • Fill the vegetables with the rice mixture up to 3/4, starting with the green peppers and eggplants and leaving the tomatoes last, so that the mixture doesn't end up too juicy.
  • Place the sliced tops of the vegetables on top of them, sort of like lids.
  • Pour the remaining tomato juice from the small pan on top of the filled vegetables.
  • Finally pour the remaining olive oil tablespoon by tablespoon on top of each vegetable respectively.
  • Bake the food at 360 degrees F (180 degrees C) for about 2 hours.
  • (You can add water if necessary during the baking process).
  • P.S.
  • It is also possible to add Feta cheese in the filling mixture.

Reviews & Comments 3

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  • chuckieb 3 years ago
    Beautiful! Great post!
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  • nativeprincess 3 years ago
    This sounds amazing! I love all of the ingredients, will try this very soon!
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  • albys1 4 years ago
    This is REALLY REALLY good!
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