- 1 large onions, diced
- 5 cloves garlic, minced
- 1/3cup Rallis Ice Pressed® Olive Oil
- 8red bell peppers, tops removed, scooped out
- ½ cup chopped fresh parsley
- ½ cup chopped fresh mint
- 1 cup crushed tomatoes
- 2 tsp sea salt
- 3 large potatoes, peeled and cut into wedges about ½ inch thick
- 2 cups of white rice
Instructions:Prepare your vegetables as described above.
Add olive oil, onion, and garlic to a skillet and sauté for about 3 minutes until translucentReduce the heat, add crushed tomatoes, salt, pepper, parsley and mint. Stir till well blended.Add the rice and stir until well blended.Preheat the oven to 400 degreesRemove the skillet from the stove with the mixed filling.Using a spoon, fill each pepper about 2/3 full, place in a baking pan.Place the tops on the peppersDrizzle additional oil over the peppers.Place the cut potatoes in the pan with the filled peppers.Tightly seal the pan with tin foil to help steam / cook the peppers.Place in the heated over for 90 minutes.At the 90-minute mark, remove the tin foil from the pan and cook for an additional 20 minutes.Let the peppers cool for 10 minutes. Serve and enjoy!
(For variety, you can stuff tomatoes, banana peppers, green peppers or zucchini Our kids love to top the cooked peppers with feta cheese)