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Home Beef Boneless Rump Roast

GREEK STYLE Stuffed Tomatoes And Green Peppers Recipe

Ingredients

How to make it

  • Get your tomatoes and slice off the caps of the tomatoe and then empty tomatoe with a spoon.KEEP WHATYOU TAKE OUT OF TOMATOE FOR STUFFING
  • cut tops off the capsicums and clean out very well
  • In a deep pot put some olive oil and butter and let it get hot but not to hot.
  • fry off the onion and garlic til nice gold colour and your spices and a splash of red wine not to much to your taste fry a bit to let out the aromas then add the mince fry till its all nice and cooked through
  • add the inside of the tomatoes and also add as much tomatoe from tin that you think it needs
  • add 1 cup of rice the size of a coffee cup
  • cook alittle bit in the pot say five minutes
  • fill up the vegetables but not to full as the rice will get bigger as they cook .put the caps on
  • put in nice size bakeing dish
  • add water into bakeing dish until the hot water gets to half why of the tomatoes HEAT UP YOUR OVEN TO HIGHEST TEMPERATURE
  • cover the food with alfoil and put in the oven at 180 degrees celcius on fanforced for 30 minutes and then take oof foil and cook for 15 to 20 minutes till you see that nearly all the water has gone from the tray or that the vegies have a nice colour to them

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The Cook

hipsta Sydney, AU

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