Traditional Greek recipe for stuffed tomato and stuffed pepper - Savoury Trips

Name: Traditional Greek recipe for stuffed tomato and stuffed pepper - Savoury Trips
Ingredients: 12 medium-sized dark green peppers; 12 small-medium tomatoes; 2 cup of long grain rice; 2 medium onions finely chopped; 4-5 potatoes cut into 3 cm pieces; 800 g Tomato sauce; 140 g Tomato paste (2 packs of 70 grams); 60 g black raisin; 50 g Pine nuts; 4 tbsp. Chopped parsley; 4 tbsp. Chopped fresh mint; 1 tbsp. Mint dry; 80 g Grated kasser or any other yellow cheese that melts; 2 tsp. sugar; 200 ml olive oil; 50 ml water; salt; pepper; breadcrumbs; Wash the tomatoes and peppers you use and cut the stem at the root of the peppers.. Using a fork, make a 2-3 hole at the bottom of the peppers and tomatoes.; Chop parsley and mint; Chop the onion using grater or blender; Cheese also pass to the grater, wash and cut potato to the size of 3 cm.; Organize all them in bowls (herbs, tomatoes, and pepper's flesh, add black raisin) and have them ready for use when it is needed.; In a deep pan add some oil at the low heat, sprinkle the onion, stir the sugar well (or honey as a substitute) and when it starts to be fried for a minute, add the pine nut.; Optional add eggplant and zucchini cut into the cube.; Allow cooking for a total of 3-4 minutes stirring frequently.; Add the rice and cook for 1-minute stirring. Then add all bowl content (tomato and pepper flesh, pepper, and raisin sauce) and stir.; As soon as the juice starts to boil, add salt and pepper, dry mint and of course again stir.; As you will see in 4-5 minutes, the juice is reduced and the rice absorbs it, turn off the fire and after moving the pan to a point where it no longer gets heat, add the grated cheese.

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This is traditional Greek Recipe stuffed tomato stuffed pepper. It is very old recipes which can be found on every Greek table and restaurant.

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Ingredients

12 medium-sized dark green peppers
12 small-medium tomatoes
2 cup of long grain rice
2 medium onions finely chopped
4-5 potatoes cut into 3 cm pieces
800 g Tomato sauce
140 g Tomato paste (2 packs of 70 grams)
60 g black raisin
50 g Pine nuts
4 tbsp. Chopped parsley
4 tbsp. Chopped fresh mint
1 tbsp. Mint dry
80 g Grated kasser or any other yellow cheese that melts
2 tsp. sugar
200 ml olive oil
50 ml water
salt
pepper
breadcrumbs
Wash the tomatoes and peppers you use and cut the stem at the root of the peppers.. Using a fork, make a 2-3 hole at the bottom of the peppers and tomatoes.
Chop parsley and mint
Chop the onion using grater or blender
Cheese also pass to the grater, wash and cut potato to the size of 3 cm.
Organize all them in bowls (herbs, tomatoes, and pepper's flesh, add black raisin) and have them ready for use when it is needed.
In a deep pan add some oil at the low heat, sprinkle the onion, stir the sugar well (or honey as a substitute) and when it starts to be fried for a minute, add the pine nut.
Optional add eggplant and zucchini cut into the cube.
Allow cooking for a total of 3-4 minutes stirring frequently.
Add the rice and cook for 1-minute stirring. Then add all bowl content (tomato and pepper flesh, pepper, and raisin sauce) and stir.
As soon as the juice starts to boil, add salt and pepper, dry mint and of course again stir.
As you will see in 4-5 minutes, the juice is reduced and the rice absorbs it, turn off the fire and after moving the pan to a point where it no longer gets heat, add the grated cheese.
Set the oven to preheat to 180 ° C
With a spoon fill each tomato and pepper with the filling without pressing the contents.
Put the lids on top of them, add a little tomato paste, bread crumb, and a little cheese.
Put two tomato juices between tomatoes and peppers, the rest of the tomato paste and 50 ml of water, a little salt, and pepper.
Finally, slowly pour the oil, both between the stuffed and on the lids.
Put everything into the oven. You have to bake them for 2 hours. After that 2h, take them out of the oven, and leave it for at least 1 hour before serving them.
Serve at room temperature with Greek feta cheese.