Greek stuffed vegetables with rice and ground meat
Ingredients
- 6 tomatoes
- 2 red bell peppers
- 2 yellow bell peppers
- 2 green bell peppers
For the filling
- 1 onion
- 1 clove garlic
- 1 leek
- 60 g olive oil
- 1 tablespoon(s) granulated sugar
- 300 g Voion grain rice
- 1 chicken bouillon cube
- 50 g white wine
- 500 g ground beef
- 400 g water
- salt
- pepper
- 1/3 bunch dill
- 1/2 bunch of parsley
- 1/2 bunch mint
To assemble
- 500 g potatoes
- 2 tbsp olive oil
- salt
- pepper
- 1 tablespoon(s) butter
- 200 g water
For serving
- herbs, fresh
- mint
- feta cheese
- oregano, dry
- 1 tbsp. olive oil
- bread
Execution Method
For the stuffed vegetables
- Remove the stems from the tomatoes and cut the top part to make a kind of “lid”. Carefully remove the flesh from the tomatoes, using a teaspoon.
- Transfer to a 36x28 cm baking pan.
- Cut the tops of the green peppers in the same manner and remove the seeds and ribs. Slice off a little of the base so they can be positioned upright, but make sure not to create a hole at the bottom. Add them to the baking pan along with the potatoes.
For the filling
- Preheat oven to 180* C (350* F) Fan.
- Place a deep pan over heat, let it get hot and add the olive oil.
- Finely chop the onion, garlic, leek and the edges from the green peppers.
- Add to the pan along with the granulated sugar and sauté.
- Add the rice, bouillon cube, white wine and ground beef.
- Mix with a wooden spoon and break up the ground beef.
- Add the water, lower heat and season with salt and pepper.
- Squeeze the tomato flesh your removed, with your hands and transfer to pan. Sauté for 10-15 minutes, until all the moisture evaporates.
- When the filling is ready, remove from heat.
- Finely chop the dill, parsley and mint. Keep some of the herbs aside and add the rest to the filling.
- Taste the filling and make sure it is to your liking. Season to taste and add the olive oil.
- To fill the vegetables, begin by drizzling the interior with some olive oil and then seasoning with salt and pepper.
- Fill the vegetables to the rim, cover with their “lids” and set aside.
To assemble
- Place a pan over heat and let it get hot.
- Peel the potatoes and cut them into wedges.
- Add the olive oil, pepper, salt and butter. Saute until golden. When ready, distribute in the baking pan among the stuffed vegetables.
- Add the water, cover with parchment paper and then aluminum foil. Bake for 1 hour, remove coverings and bake again for 20-30 minutes, until nice and golden.
- When they are ready, let them cool.
For serving
On a serving plate, add the stuffed vegetables, potatoes, fresh herbs and mint leaves.
Serve with feta cheese, dry oregano, olive oil and bread.
Source: akispetretzikis.com
