These stuffed vegetables will make you feel like you're in the Mediterranean!
Preheat oven to 180°C.
Core the tops of tomato and green capsicum and slice the tops off to act as a lid. Hollow out the centres of the tomato and save the seeds and flesh of tomato and capsicum. Roughly chop and set aside for later.
Heat a large frying pan with some extra virgin olive oil over medium heat and fry onions, shallots, garlic, tomato paste, tomato and capsicum off cut pulp and rice until well mixed. Add spices and season. Fold through all the herbs.
Stuff the hollowed out tomato and capsicum until full. Place lids on top and pack into a baking dish in which they sit low and are packed in cosily.
Arrange potato wedges and if you have any stuffing left around the vegetables. Pour over half stock over vegetables so they absorb some liquid but don’t stress if it pours down the sides.
Place in oven uncovered. The rest of the stock is used during the baking process to keep the vegetables and rice moist.
Check veggies after half an hour to check on liquid levels and dryness. Occasionally add some stock over vegetables to refresh, and continue this until both the capsicum and tomato is cooked and soft, and the rice is flaky and cooked just past al dente.
Serve with pan juices. This goes well with fresh Greek yoghurt and grated cheese. You can add beef or lamb mince to the mixture by adding that in the beginning sauté process. Add ½ to the amount of rice.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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You can currently check out some of David's food creations at Civic Hotel in Sydney. David's next restaurant venture, 1821, is expected to open this year.
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