Stuffed Tomatoes and Peppers
Ingredients:6 large tomatoes
6 large green peppers
3 potatoes
500 gr of finely chopped onions
1 ½ cup of rice
2 cups of olive oil
1 bunch of parsley finely chopped
Salt, pepper
Preparation:
Wash the tomatoes and peppers, slice off the top part and save it for later. With a spoon empty all the seeds from the peppers and the inside from the tomatoes and save for later. Sauté the onion on a frying pan with some oil and then add the rice, parsley and dill, the inside part from the tomatoes and season with salt and pepper. Stir well and with this mixture fill the inside from the opened up tomatoes and peppers. Cut the potatoes in a half-moon shape and place tomatoes, peppers and potatoes on a oily pan. Cook for 45 minutes at a medium temperature.
1 ½ cup of rice
2 cups of olive oil
1 bunch of parsley finely chopped
Salt, pepper
Preparation:
Wash the tomatoes and peppers, slice off the top part and save it for later. With a spoon empty all the seeds from the peppers and the inside from the tomatoes and save for later. Sauté the onion on a frying pan with some oil and then add the rice, parsley and dill, the inside part from the tomatoes and season with salt and pepper. Stir well and with this mixture fill the inside from the opened up tomatoes and peppers. Cut the potatoes in a half-moon shape and place tomatoes, peppers and potatoes on a oily pan. Cook for 45 minutes at a medium temperature.
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