Fun fact about the country: There are several islands in Greece where all the houses are small with white and blue windows and rooftops.
Serving Size: 3
- 3 tomatoes
- 3 green bell peppers
- 1 zucchini
- 1 1⁄2 cup rice
- 2 medium sized yellow onions
- 2 cloves of garlic
- 1⁄2 bunch parsley
- 2 tbsp dill
- 2/3 cup olive oil and some for sprinkling at the end
- 14.5 oz tomato sauce
- salt, pepper
- 1 potato (optional)
- Slice off the top of the tomatoes
- Use a spoon remove the flesh of the tomatoes and keep it in a bowl. Try to leave the vegetables as thin as possible, leaving just a little of the flesh, but be careful not to poke through their skin.
- Arrange the hollowed peppers and tomatoes in a baking dish that fits them about right with the hollowed sides facing upward.
- If there is too much space left in the baking dish cut a potato and add it to keep the vegetables from falling sideways
- Add the tomato flesh to a food processor and puree.
- Add the onions to a food processor and puree.
- While the Little Chef is filling the vegetables, preheat the oven at 360 F.
- After all vegetables are filled and in case any filling mix is left add it to the baking dish.
- Pour 2 cups water in the baking dish.
- Sprinkle 1-2 tbsp olive oil over the vegetables.
- Bake the stuffed vegetables for 45 min.
- Wash the tomatoes, the peppers and the zucchini thoroughly
- Wash the parsley and the dill thoroughly.
- Cut the top of the bell peppers while the Big Chef cuts the top of the tomatoes.
- Remove the seeds and membranes of the bell peppers and discard. Chop the zucchini in small cubes.
- Chop finely the parsley and the dill.
- Chop finely the garlic cloves.
- After the Big Chef has pureed the tomato flesh and the onions, add them in a bowl along with the chopped zucchini, the chopped parsley, the chopped dill and the tomato sauce and the olive oil.
- Add the rice to the mix.
- Add salt and pepper and mix well.
- Use a spoon to fill the tomatoes and the peppers with the mix.
Learn while you wait:
Why does pop corn pop?
Salted, Buttered, Plain? We all love popcorn. But do you know why it pops? The trick is in the kernel. Each kernel of popcorn contains little water stored inside a circle of soft starch. Popcorn needs between 13.5-14% moisture to pop. The soft starch is surrounded by the kernel’s hard outer surface. As the kernel heats up, the water begins to expand. Around 212 degrees the water turns into steam and changes the starch inside each kernel into a super hot gel. The kernel continues to heat to about 347 degrees and the pressure increase until the kernel finally bursts. As it explodes, steam inside the kernel is released. The soft starch inside the popcorn becomes inflated and spills out. A kernel will swell 40-50 times its original size!
As they say in Greece: Kalí óreksi! (Bon Apetit)
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