A very Greek main dish. My mother also made them with ground beef as well. Just substitute one cup of rice for one cup of cooked ground beef. They smell great while they're baking
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tomatoes
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Ingredients
8 medium tomatoes
8 medium peppers
4 medium potatoes
2 cups rice
3 onions (chopped)
spearmint (you can also use dill)
Tsp of sugar
parsley
1 1/2 cup olive oil
salt and pepper
How to make it
Slice off the top of the tomatoes and the peppers.
Use a spoon to remove the inside part of the tomatoes and the peppers.
Try to leave the empty tomatoes as thin as possible but be careful not to poke through their skin.
Save the inner part of the tomatoes you have removed. It will be used for the stuffing.
Mash the inner tomato parts with a blender and mix half of the tomato mash with the rice, the onions (chopped), the spearmint, the sugar and the parsley.
Pour olive oil and boil the rice mixture.
Add salt and pepper as desired.
Do not overcook the stuffing.
The rice should not be soft. It will soften later during baking time. Stuff the tomatoes and the peppers and cover them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomato mash.
Add olive oil and bake for about 1 1/2 hour in at 375 .
Add water to the bottom of the pan, if required, during baking. This keeps the tomatoes and peppers moist.
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