Stuffed tomatoes, the greek way!

In several countries people cook stuffed tomatoes, find today how we cook them in Greece that is extremely healthy and at the same time very tasty. Home will smell amazingly nice and you won't be able to resist! 

Again a recipe that will make happy all vegetarians out there :)

Ingredients

Filling:

olive oil

2 medium onions (minced)

2 cups of rice (round for risotto)

1 spoon of sugar

some tomato sauce

salt, pepper, chopped parsley

10 tomatoes (red and round)

5 green peppers (small size)

3 potatoes

1 zucchini

1 extra tomato

salt, pepper, olive oil

Procedure

Prepare the ingredients. Cut the peppers and the tomatoes like in the photos below...

 

Empty the tomatoes with a spoon, grind the interior parts and save them in a bowl. In a small casserole, we add some olive oil, the minced onions and the rice. We fry them for 2 minutes.   

Then, we add the pureed tomatoes that we saved in the bowl, the chopped parsley and the tomato sauce. 

We stir with a wooden spoon for about 5 minutes or until it ends up to a nice moist risotto. We fill with this risotto the empty tomatoes and peppers and once filled, we close them and turn them upside down like in the photos.

 
Add in the resting space of the oven dish, the potatoes mixed with the zucchini, both cut in pieces. Pour on top the pureed tomato.

Pour olive oil on everything, add salt and pepper all over.

 

Mix well with 2 spoons the potatoes. Add enough water to almost cover the potatoes.
Bake in the oven at 180C/fan for about 1 hour or until potatoes are cooked and got a nice color. Watch out for water and if needed, add some extra. The success of this recipe is to keep moist the rice and the food ends with a nice sauce at the end and not dry. Food is ready! Serve it with some feta cheese and you will have the perfect combination :)