4 red peppers (small to medium sized)
5 medium tomatoes + 4 small tomatoes
2 green peppers
1 heaped tablespoon of rice for each vegetable
1 small onion
2 garlic cloves
1 tablespoon sugar
a splash of white wine
extravigin olive oil
250 g tomato passata
100 ml water
How it's made
Preheat the oven at 180 C and prepare a baking tray.
Scoop the peppers, tomatoes and the courgette, putting aside the pulp. Blend the pulp of the vegetables with the 4 small tomatoes and some fresh parsley
Finely chop the onion and the garlic and pour some olive oil in a pan. Once the pan is heated, slowly fry the onion and the garlic. Pour the pureed vegetables into the pan with the white wine, sugar, salt and pepper. After 5 minutes add the rice, the mint and the oregano. Let everything simmer for 10 more minutes. Add the crumbled feta plus 4 tablespoons of extravirgin olive oil and start filling the vegetables. The mix should have a thick soup consistency.
After arraging the peppers and the tomatoes, add some breadcrumbs on top. Just pour the passata and the water in the tray and let them cook in the oven for at least 75 minutes.
It's even better when served with some greek yogurt and dried mint.