You can use tomatoes and bell peppers and/or also zucchinis and eggplants to create simple, tasty and healthy dishes.
Ingredients:
- 1 tomato per person
- 1 bell pepper per person
For the filling:
- 1 ripe tomato chopped
- 1 onion chopped
- rice
- olive oil
- basil pesto
- salt and pepper
Procedure:
- Start by washing thoroughly your vegetables. Slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes and keep it in a bowl.
- Slice off the top of the peppers and remove the seeds and white parts from the inside.
- Place the empty vegetables on a large baking tray. Season the empty vegetables with a pinch of salt.
- In a blender add the flesh of the tomatoes, olive oil, season with salt and pepper and mix to combine. Set aside this kind of tomato juice.
- Prepare the filling. In a saucepan add some olive oil and sauté the onions until translucent then add one chopped ripe tomato. Add the rice and continue sautéing. Season with salt and pepper. As soon as the liquid has been absorbed, the stuffing is ready. Remove the pan from the stove and stir some basil pesto .
- Spoon the filling inside the empty vegetables . Season with salt and pepper and pour the tomato juice (sauce) over the vegetables and in the baking tray. Cover the vegetables with their lids and add some water. (the quantity varies according to the quantity of vegetables that you are baking, therefore start with small quantity of water).
- Cover with aluminium foil and bake in preheated oven at 180 degrees for 40-50 minutes. Halfway through cooking time remove the aluminium foil and bake, until nicely colored.
- You can serve the stuffed vegetables either warm or out of the fridge. Just pair them with some salty feta cheese and enjoy!