• RECIPES

Recipe Directions

1. Wash the vegetables. Cut a slice of each tomato (do not throw it away because we will need it later) and empty the flesh into a bowl with a spoon. Be careful to leave some flesh so that the tomatoes do not open during cooking. Sprinkle each tomato with a little salt and a little sugar. We let them upside down on a tray, to let their liquids.

2. Cut a slice from the top of the pepper and keep it aside. Remove the seeds. Once we empty the vegetables, we start preparing the filling.

3. First grind in the blender the inner pieces of tomato that we emptied earlier. In a medium saucepan, sauté the minced meat without oil for 5-6 minutes until it changes color. Add the chopped onion, the rice and stir. Add the ground tomato, the water, the broth, the parsley, the mint, the tomato paste, the sugar, season with salt and pepper and simmer for 5 minutes. Remove the filling from the heat. The filling should be quite juicy when we fill the vegetables. Fill each vegetable up to 3/4. Put the lids on the vegetables and place them in a pan, close to each other.

4. In a bowl, mix the ingredients of the tomato sauce. Put the sauce over the pan and sprinkle with the ground toast with a spoon. Bake in a preheated oven at 180 ° C. For the first half hour of baking we have the pan covered. Then continue baking for 1 hour and 15 minutes. When they are ready, transfer them to a plate. Serve hot or cold.