What you will need:
- 6 large ripe tomatoes
- 4 bell peppers
- 4 zucchinis
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 150g long grain rice
- 15g of dill finely shredded
- salt and pepper
- a pinch of sugar
- parsley and basil (optional)
Preparation of the Stuffed tomatoes
Cut a 2cm thick slice off the top of each tomato. Do the same with the peppers and the zucchinis. Scoop out their pulp with a teaspoon into a bowl and set aside.
Heat the olive oil in a medium pan. Add the onion and garlic and cook on medium fire until it becomes soft but not brown.
Add the tomato pulp to the pan, increase the temperature slightly and simmer vigorously for almost 10 minutes, stirring now and then, until the mixture is thickened. Make sure that there is remaining juice in the mixture.
Add the rice and the dill while stirring. Cover and leave to cook on low fire for 10 minutes until the rice is only half-cooked. Add salt, pepper and a pinch of sugar. Tip: Sugar always blends well with fresh tomatoes.
Preheat the oven on 190°C(fan).
Put the hollowed out tomatoes, peppers and zucchinis into a slightly oiled baking dish and fill with the rice mixture. Place back the tops.
Cut potatoes and arrange them between the stuffed vegetables.
Bake in the oven for 35-40 minutes, until the tomatoes and vegetables are tender and the rice is cooked through.
Garnish with basil or parsley leaves and serve with feta cheese and bread.