/ / Recipe Stuffed peppers and tomatoes

Recipe Stuffed peppers and tomatoes

  • Large tomatoes - 2 pieces
  • Peppers sweet - 2 pieces
  • Olive oil - 2 items. Spoons
  • Onions - 1 piece
  • Garlic - 2 Teeth
  • Ground almonds - 75 Grams
  • Rice - 350 Grams
  • Raisins - 2 Art. Spoons
  • Sprig of mint - 5 pieces
  • A bunch of parsley - 1 Piece
  • Salt, pepper - - To taste

We start cooking by filling raisinsWith boiling water and leave for 3-4 minutes. We cut the tops of tomatoes. A spoon takes out the tomatoes from the tomatoes, but we do not throw it away - it will still be useful to us. We put the original containers of tomatoes on paper napkins - let them dry out. Peppers cut in half, cleaned of seeds and membranes. Fold the peppers in a baking dish. Lightly sprinkle with olive oil. Onions and garlic finely chopped. Finely chop mint and parsley. The remaining pulp is finely chopped tomato. Raisins get from boiling water, we put dry on paper towels. Fry onion and garlic until golden. As the onion and garlic zazolotyatsya - add in the pan ground almonds. However, we add not all - 2 tbsp. L. Leave, we still need. Then add the pulp of tomatoes, raisins, rice and greens to the frying pan. Stir, warm up a couple of minutes and remove from heat. Put the tomato peppers in a baking dish. With a teaspoon we stuff the vegetables with our stuffing from the frying pan. We put in the oven for 20 minutes, the temperature - 200 degrees. While the vegetables are in the oven, use a blender to grind the remaining almonds and a little parsley. After the first 20 minutes of baking, we take the vegetables from the oven, sprinkle the freshly ground almonds with parsley on top, and then send them back to the oven for another 20 minutes. Done!

Servings: 3-4

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