Ingredients

Method

• 7 green peppers
• 7 large tomatoes
• 6 medium-sized red onions
• 3 T olive oil
• 1 cup arborio rice
• 4 cloves garlic
• 1 T tomato paste
• 1 cup mint, chopped
• 1 cup parsley, chopped
• 5 large potatoes, cut into thick chips
• 2 T pine nuts
• 2 T raisins
• Sea salt and freshly ground black pepper
• 2 cubes chicken stock
• 14 t breadcrumbs
• 14 t kefalotiri cheese or Parmesan, grated

Method

Ingredients

Preheat the oven to 180°C. Slice off and reserve the tops of the peppers (stem part) and the tomatoes. Scoop the seeds out of the peppers and scoop the pulp from the tomatoes. Sprinkle the tomato pulp with salt, allow to drain, then purée in a blender.

Fry onion in the olive oil until transparent and soft. Add the tomato paste. Cook, stirring, for a few minutes.

Add the garlic, puréed tomato, stock, rice, mint and parsley. Boil until the liquid has been absorbed.

Spoon the filling into the hollowed out peppers and tomatoes. Do not overfill, allow space for the rice to expand.

Drizzle the tomatoes and peppers with a little olive oil, then replace the tops of the vegetables. Spoon over the breadcrumbs and cheese.

Place the stuffed tomatoes and peppers in a large ovenproof dish and surround with the potato chips. Drizzle the chips with olive oil and season.

Bake for 40 minutes, or until tender. Allow to cool slightly before serving.