A Greek-style filling that can be used to stuff all sorts of vegetables. Without the cheese, it also makes a good savoury rice dish to accompany meat dishes.
4 red green or yellow peppers
4 x 15 ml spoons/4 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, crushed
150 g16 oz cooked long-grain rice
2 tomatoes, skinned and chopped
6 x 15 ml spoons/6 tbsp tomato puree
6 x 15 ml spoons/6 tbsp chopped fresh mint
salt and freshly ground black pepper
50 g/2 oz feta cheese, crumbled
or ricotta or fine cottage cheese 6 x 15 ml spoons/6 tbsp water
1 x 5 ml spoon/ 1 tsp marjoram
Methods:
Pre-heat oven to 180°C/35017/ gas 4.
Remove the tops from the peppers and deseed. Blanch in boiling water for 3 minutes then remove and place upside down to drain.
Heat the oil and fry the onion for 4 minutes, add the garlic and continue to cook until the onion is soft and clear. Combine with the rice, tomato, half of the tomato puree, the mint and seasoning to taste. Bring the mixture to the boil and cook for 5 minutes, stirring constantly. Add the cheese, and check the seasoning.
Spoon the filling into the peppers. Mix the remaining tomato purée with the water and marjoram and season lightly. Place peppers tightly packed in a baking dish and pour the sauce around them. Bake for about 30 minutes until the peppers are tender.
Variations
Stuffed tomatoes
Omit tomatoes from recipe but use 8 large tomatoes for’stuffing. Cut the tops
off the tomatoes and remove the flesh, taking care to leave the shells undamaged. Proceed as above, using the tomato flesh in the stuffing.
Stuffed courgettes
Cook the courgettes whole in boiling water for 5 minutes. Drain, cool slightly and cut in half lengthwise. Scoop out the flesh leaving the shells intact. Add the courgette flesh to the filling with the rice. Proceed as for stuffed peppers.
Blanch the peppers in 4 x 15 ml/4 tbsp water on HIGH for 1 minute. Cook the stuffed peppers for 9-12 minutes on HIGH until tender, turning once.