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