Good (UAE) - - GOOD FOOD -

200g toma­toes 2 green pep­pers 60g red onion, finely chopped 80g feta cheese 3g gar­lic 3g mint 100g short grain rice 60g car­rots, grated 50g cour­gette, grated 40ml ex­tra vir­gin olive oil 150g pota­toes, chopped into wedges 10g tomato paste 200ml chicken stock Salt and pepper to sea­son 1) Heat the oven to 200C. Cut the pep­pers in half from the top and re­move the seeds. Do the same with the toma­toes and set the in­sides aside. 2) Heat a small dash of olive oil in a saucepan, crush in the gar­lic and sauté with the onion un­til soft­ened. Add the mint leaves, the tomato flesh and half of the tomato paste, mix well, then add the rice. 3) Stuff the pepper and tomato halves with the rice mix­ture, then ar­range in a bak­ing tray. Pour over some chicken stock, cover with bak­ing pa­per then foil and cook for 40 min­utes. Re­move from the oven, re­move the pa­per and foil and then re­turn to the oven to cook, un­cov­ered, for a fur­ther 15 min­utes. 4) Re­move the veg­eta­bles care­fully to a serv­ing plat­ter, then mix the re­main­ing tomato paste into the stock in the bak­ing tray. Sea­son with salt and pepper, then add the potato wedges and mix through. Place in the oven for 45 min­utes un­til the pota­toes are cooked and golden. Re­turn the stuffed veg­eta­bles to the pan and cook for a fur­ther five min­utes un­til warmed through. 5) Ar­range the stuffed pep­pers, toma­toes and the potato wedges in the serv­ing dish, pour over the sauce from the bak­ing tray, sprin­kle with crum­bled feta and serve.

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