Greek stuffed vegetables
A summer side dish
Serves two as sides
1 beef tomato
1 pepper (red or yellow)
4 tbsp pine nuts
2 cloves garlic
400ml vegetable or chicken stock
1 tbsp tomato puree
1 tsp oregano
1 tsp parsley
- Cut the tops off the tomatoes and leave to one side. Then hollow out and discard the flesh. Halve the peppers lengthways keeping the stalks intact and discard the seeds.
- Toast the pine nuts in a dry pan until golden brown and then set aside.
- Finely chop the onion and garlic. Deseed the chilli and do the same.
- In a little oil, fry the onion, garlic and chilli until softened.
- Add in the rice, along with the oregano, parsley and a pinch of salt and pepper and stir for a couple of minutes.
- Add half the stock and cook for around 8 minutes, or until the rice soaks up the stock and doesn’t stick to the pan.
- Crumble the feta and add to the rice mixture along with the toasted pine nuts.
- Place the peppers and tomatoes in a deep baking dish and fill with the rice mixture. Be careful not to overfill as the rice will expand further.
- Add the tops back on the tomatoes and drizzle everything with a little olive oil.
- Mix the tomato puree into the remaining stock and then pour it into the baking dish around the vegetables.
- Cover everything with foil and cook in the oven for about 35 – 45 minutes. Take the foil off and then cook for another 10 minutes, or until the rice has crisped slightly on the top.
- Serve as a side dish to fish and meat or as a main dish with salad and bread.
Why not try pistachios instead of pine nuts for the full Jamie Oliver flavour? Or add some wild rice in there as well for some extra colour.