- 7 medium tomatoes
- 6 medium green peppers
- 1 1/2 cup rice
- 2 medium onions, finely chopped
- Parsley, finely chopped
- 1 1/2 cup olive oil
- Rusk crumbs
- 2 cups tomato juice
In the summertime, large tomatoes and peppers are most commonly stuffed with rice or meat, placed in tapsia (large metal baking pans), surrounded by some potatoes and baked in the oven. They are delicious hot or cold.
Enjoy this Greek recipe!
Wash the tomatoes and peppers. Cut a thin slice off the stem-ends and hollow out the interiors.
Keep the tomato pulp, and chop it up or puree it in the blender. Mix the rice, onion, parsley, tomato pulp, 1/2 cup olive oil, slat and pepper.
Fill the tomatoes and peppers with the mixture, cover them with the lids you have sliced off and arrange them in a baking pan.
Pour the tomato juice and the rest of the oil over them and sprinkle the lids with rusk crumbs.
Bake them in a moderate oven (350F) for 1 to 1 1/2 hours.
Serves 6 to 8