Ingredients:
- 3 juicy tomatoes
- 2 bell peppers
- 12 tbsp. short grain rice
- 1 dried onions finely chopped
- 1 cup olive oil
- 1 small bunch of parsley chopped
- 1tbsp. sugar
- 1 tsp tomato paste
- 1 potato cut in wedges
- 1 cup of water
- salt
- fresh pepper
Instructions:
- Slicing off the top of the tomatoes; using a scoop remove the flesh of the tomatoes and keep it in a bowl. The flesh of the tomatoes will be the base for the tomato sauce.
- Slice off the top of the peppers and remove the seeds. Place the empty vegetables on a baking tray. Season the empty tomatoeswith a pinch of salt and flip them upside down on the baking tray.
- In a sauté pan heat 10 tbsps olive oil. Add the onion with the garlic and sauté for 2 minutes. Add the flesh of the tomatoes, the tomato paste, sugar, salt and pepper and mix. Add the rice and allow to cook for 5 minutes.
- Spoon the filling inside the empty vegetables and place the potatoes, cut into pieces, in between the vegetables, inside the baking tray. Cover the vegetables with their lids and add oil and water.
- Bake in preheated oven at 350oF / 180oC for an hour.
