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 160^oC
• 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