Monday, 18 August 2008

Stuffed Tomatoes & Peppers Like You Get in a Greek Taverna

Rainy summer holiday cheer yourself up food.

Hollow out some giant tomatoes & peppers, stand them in a roasting dish and sprinkle with some salt & pep.

Brown a chopped onion, some garlic and add 500g minced lamb. Add cinnamon, sundried tomato paste, and a can of chopped tomatoes. (Some dill or mint would also be good but I didn't have any). Then add 250g rice, some stock and simmer away until the rice is almost cooked. The mixture should then be thick and easy to spoon into the peppers & tomatoes. Pour a little olive oil over, put the lids on and cook in a low oven for an hour and a half.

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