Greek stuffed vegetables (peppers and beef tomatoes)

Name: Greek stuffed vegetables (peppers and beef tomatoes)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 medium onion; 2 Garlic cloves; 6 Branches of fresh mint; 1/2 bunch Parsley; 75 g Almond kernels without skin; 3-4 Tbsp Sunflower oil; 300 g Long grain rice parboiled; 75 g Sultanas; 1-2 TEASPOONS Grained vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Meat tomatoes (700 -800 g); 4 (approx. 500 g) Sweet peppers; 4 (approx. 240 g; available in Turkish shops) small green peppers; 4-5 Tbsp Olive oil; 1/4 l Vegetable broth (instant); 400-500 g creamy milk yoghurt

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 medium onion
2 Garlic cloves
6 Branches of fresh mint
1/2 bunch Parsley
75 g Almond kernels without skin
3-4 Tbsp Sunflower oil
300 g Long grain rice parboiled
75 g Sultanas
1-2 TEASPOONS Grained vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Meat tomatoes (700 -800 g)
4 (approx. 500 g) Sweet peppers
4 (approx. 240 g; available in Turkish shops) small green peppers
4-5 Tbsp Olive oil
1/4 l Vegetable broth (instant)
400-500 g creamy milk yoghurt

Directions

1
Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Wash mint and parsley and shake dry. Chop parsley and 2-3 stalks of mint. Coarsely chop the almonds. Heat oil in a pot.
2
Roast the almonds slightly. Add onion and garlic and fry briefly. Add mint and rice, also fry and pour on 600 ml water. Add sultanas and stock and season with salt and pepper. Bring to the boil, cover and cook over low heat for about 20 minutes. In the meantime, wash the tomatoes, cut off one lid each, hollow out the tomatoes and put the flesh aside. Cut the bell peppers in half lengthwise and remove the seeds. Cut a lid off each of the small whole peppers and remove the seeds as well. Wash and drain the peppers and place them in an ovenproof dish or on a deep tray. Add the tomatoes and season with salt and pepper. Chop the tomato pulp and mix into the finished rice.
3
In the meantime, wash the tomatoes, cut off one lid each, hollow out the tomatoes and put the flesh aside. Cut the bell peppers in half lengthwise and remove the seeds. Cut a lid off each of the small whole peppers and remove the seeds as well. Wash and drain the peppers and place them in an ovenproof dish or on a deep tray. Add the tomatoes and season with salt and pepper. Chop the tomato pulp and mix into the finished rice. Season with salt and pepper. Fill tomatoes and peppers with the rice and spread the remaining mint twigs in between. Drizzle the vegetables with olive oil and pour on the broth. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 40 minutes. Serve with yoghurt
4
Season with salt and pepper. Fill tomatoes and peppers with the rice and spread the remaining mint twigs in between. Drizzle the vegetables with olive oil and pour on the broth. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 40 minutes. Serve with yoghurt