Tomatoes, Peppers and Gem Squash stuffed with rice
Ingredients:
- Large Ripe Tomatoes
- Long Peppers or Regular Peppers
- Gem Squash
- Rice
- 2 Onions finely chopped
- 1 Green Pepper
- Fresh Mint
- Olive Oil
- 2 – 3 tbs Tomato paste
- 1 tin Whole peeled tomatoes
- 2 – 3 large potatoes
- Salt and Pepper
- Pita Breads
Method:
- Pre-heat the oven to 160oC
- In a heavy bottomed pan, heat up some good quality olive oil
- Add the chopped onions into the oil, and crush the garlic cloves, add to pan
- Dice the green peppers and add this to the onion and garlic
- Add the tomato paste and the tin of whole peeled tomatoes (break up the tomatoes as you add them)
- Allow this mixture to cook down for a few minutes, allowing all the flavours to infuse together
- Add 1 – 2 cups of uncooked regular white rice to the mixture along with 3 cups boiling water
- Stir the rice into the mixture, making sure that the juices cover the rice completely and season with salt and pepper
- Add loads of fresh mint to the mixture and stir through thoroughly
- Close the pan with a tight fitting lid and cook for about 15 minutes or until the rice is al dente (add more water during cooking if needed)
- While the rice is cooking, start with the preparation of your vegetables:
- cut the top of the tomato – keeping it attached on one side to form a lid
- Using a sharp knife, loosen the seeds and flesh inside, and remove this piece completely
- Repeat this process with the peppers
- Cut the Gem Squash in half and remove the seeds
- Allow the rice to cool slightly and start stuffing the cavities of the vegetables.
- Make sure that the vegetables are filled up completely, and replace the tops
- Add a few potatoes cut into large chunks
- Drizzle the vegetables with olive oil
- Season with salt and pepper
- Bake for about half an hour or until the vegetables tender but still firm
For the Pita Bread:
- Brush the Pita breads with some good quality olive oil
- Season with loads of Salt and Pepper as well as some fresh oreganum
- Heat a pan on the stove
- Toast the Pita Breads until browning and turning crispy
- Serve the Yemista with the toasted Pita breads as a fabulous starter