Stuffed bell peppers and tomatoes
3 servings 1 serving
- 3 larger tomatoes
- 3 larger bell peppers
- 250 g boiled rice
- 2 onions
- 3 cloves of garlic
- 3 tbsp tomato paste
- 2 tbsp mayonnaise (up to 20%)
- 1 tbsp olive oil
- 30 g feta cheese
- variety of fresh herbs (parsley, coriander, oregano, dill, basil), chopped total about 3 handfuls
Preparation:
- Mix into boiled rice fried onion, garlic, tomato paste, mayonnaise, and oil. Blend well to get a nice even texture. Add herbs, and flavor with salt and pepper if needed.
- Cut "lid" off tomatoes and bell peppers and scoop out the middle part.
- Place bell peppers in boiling water for a few minutes. Spread olive oil over tomatoes, this way the skin will break less.
- Fill tomatoes and bell peppers with rice mixture, place in a oven dish and bake at 200C for about 30-45 minutes.
- Garnish with a piece of feta cheese and serve with green salad.
-
Enjoy!
Recipe: Gerda Kordemets
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