½ kilo (1 lb 2 oz) minced meat

2 teacups rice

2 tablespoons chopped parsley

2 chopped onions

1 teaspoon chopped mint

1 ½ teacups olive oil

Salt and Pepper

First wash the tomatoes and the peppers  Then cut a thin round slice off the top, stem end of each one with a sharp knife and keep them aside.

Scoop most of the tomato pulp out, with a teaspoon, and shred it finely.

Then prepare the stuffing with the following way :
Heat the oil in a cooking pan and saute the onions in it, until the look brown. Add the minced meat and let it saute for 10 minutes, stirring with a spoon all the time. Add the tomato pulp, the parsley, salt, pepper, the mint and some water and let them boil for approximately one hour.

Then wash and strained the rice Add the rice and continue boiling for another 10 minutes. Fill the tomatoes, which you have arranged in a Pyrex dish or baking pan, with the prepared stuffing.

Pour some tomato juice in the pan/dish and fill the gaps between the stuffed tomatoes with potatoes’ slices Bake it in a medium oven for approximately 40-45 minutes Note: when you fill the tomatoes, be careful not to overfill them

From

SARANTIS Restaurant

   in Faliraki Rhodos Greece

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