Stuffed Green Peppers And Tomatoes Recipe
Summary
Main IngredientVegetable
Ingredients
| Green peppers | 4 Medium | |
| 4 large firm tomatoes | ||
| Onion | 1 Medium, chopped | |
| Sunflower seeds | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Water | 1 1/3 Cup (16 tbs) | |
| 2/3 cup uncooked regular rice | ||
| Raisins | 1/4 Cup (16 tbs) | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| 1 tablespoon finely snipped fresh mint or 1 teaspoon dried mint leaves | ||
| Salt | 2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Tomato Paste | 1/4 Cup (16 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.
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.
Chef
