Mediterranean Stuffed Vegetables
Mediterranean Stuffed Vegetables
Serves 8-10
Ingredients
1 each green, red and yellow peppers
2 large tomatoes
2 small to medium aubergines
1 each green and yellow courgettes
6tbsp olive oil
A large onion, finely chopped
2 cloves of garlic, finely chopped
2½tbsp tomato paste
400g (14oz) long-grain rice, rinsed
250ml (9fl oz) vegetable stock
2tsp salt
12 grinds of black pepper
A large handful each of parsley and mint
1tsp dried oregano
A pinch of chilli flakes
Method
1. Cut the tops off the peppers and tomatoes to create a lid and set aside.
2. Scoop out the pepper seeds and discard.
3. Scoop out the tomato flesh and seeds and reserve.
4. Cut the aubergines and courgettes lengthways and scoop out the seeds and flesh, leaving a boat-shaped shell ready to fill.
5. Add the flesh from the courgettes and aubergines to the tomato flesh and seeds and chop well.
6. In a pan over a medium heat, fry the onion and garlic in 3tbsp of olive oil for 3-5 minutes until soft, then add the chopped vegetable flesh and the tomato paste.
7. Cook for 10 minutes until softened.
8. Add the rice and 150ml (5fl oz) of the stock, raise to a simmer and cook for 10 minutes, stirring occasionally. (The rice will finish cooking in the oven.) Season and stir in the herbs and chilli flakes.
9. Heat the oven to 160°C/fan 140°C/gas 3.
10. Arrange the vegetables in an ovenproof dish and spoon the rice mixture into them.
11. Place the lids on the peppers and tomatoes and drizzle all with the remaining oil.
12. Pour the remaining stock into the tin, cover with foil and bake for 1 hour.
13. Remove the foil and bake for another 15-30 minutes.
14. Serve hot, warm or cold, with lamb cutlets, lemon wedges and natural yoghurt on the side.
