Not just for fasting, this vegetarian dish is a year-round favorite for most Greeks. Legend has it that stuffed vegetables are tastier if eaten the next day; we can assure you that this rumor is true!
Check out this delicious recipe, courtesy of celebrity chef Argiro Barbarigou!
-5 red tomatoes, ripe and firm
-5 bell peppers
-1 zucchini, grated
-1 eggplant, grated
– 2 onions, diced
-1 cup Carolina rice
-1 ½ cups extra-virgin olive oil
-1 bunch fresh parsley, chopped
-1 bunch fresh spearmint, chopped
-1/3 cup pine nuts
-1/3 cup black raisins
-Salt, freshly ground pepper
-3 tomatoes, grated
-Cut a slice off the top of the tomatoes (to use as a lid) and spoon the flesh into a bowl, making sure to leave enough flesh along the sides to prevent the tomato from cracking open in the oven.
-Put the tomato flesh in a food processor and pulse.
-Slice off the top end of the peppers and remove the seeds and fibers.
-Heat ½ cup olive oil in a deep skillet and sauté the onion over medium heat for a few minutes, until transparent.
-Stir in the grated zucchini and eggplant.
-Bubble away for a few minutes until the vegetables begin to soften.
-Add the rice, tomato flesh and season.
-Pour 1 cup water and bring to a boil for 5 minutes.
-The stuffing should be fairly juicy (runny).
-Finish with the pine nuts, raisins, and chopped herbs.
-Fill the tomatoes and peppers with the juicy stuffing, about ¾ full.
-Cover with the lids and transfer to a baking dish, placing one close to the other.
-Mix the 3 grated tomatoes and remaining olive oil (1 cup) in a bowl.
-Season and pour over the food.
-Cover with aluminum foil and bake in a preheated oven at 360°F for 1 hour and 15 minutes.
-Remove the foil after the first 30 minutes.
*For more of Argiro’s Greek dishes head to argirobarbarigou