GREEK STUFFED VEGETABLES

 

2 green peppers

1 red pepper

1 yellow pepper

2 large tomatoes  

2 medium aubergines

1 green courgette

6 tbsp olive oil

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and minced

2 1/4 tbsp tomato puree

400 gr long-grain rice

250 ml vegetable stock

1 large handful of parsley

1 large handful of mint

1 tsp dried oregano

1/2 tsp chili flakes

Salt and pepper to taste.

Preheat the oven to180 C (350 F) Cut the tops of the peppers and tomatoes to create lids, and set the lids aside,  Discard the pepper seeds and scoop out the tomato flesh and seeds, and reserve. Cut the aubergines and courgettes lengthwise and scoop out the flesh leaving boat-shaped shells ready to fill.

Add the flesh from the courgette and the aubergine to the tomato flesh and chop well. 

In a large pan, over medium heat, warm a little olive oil and saute the onion and garlic for 5 minutes until soft. Add the rice, and 150 ml of the vegetable stock and simmer for 10 minutes, stirring occasionally.  Season with salt and pepper and stir in the herbs and chili flakes.

Arrange the vegetable shells on a roasting tin and spoon the mixture into them. Place the lids on the peppers and tomatoes and drizzle with the remaining olive oil.

Pour the remaining stock into the tin, cover with foil and bake for one hour, Remove the foil and bake for 15 minutes more until the vegetables and rice are compleatly cooked. 

Serve with crusty bread.