2 baking potatoes, cut into wedges
2 large tomatoes
2 bell peppers
For the Filling:
For the Sauce:
Preheat oven to 400 °F, 200 °C.
Prepare the vegetables: Begin by peeling the potatoes and cutting into wedges. Soak them in cold water until ready to use to keep them from turning brown. Slice the tops off of the tomatoes and set aside. Using a spoon, carefully remove the flesh of the tomatoes, chop it u and place it in a small bowl. Slice the tops off of the peppers and set aside. Discard the seeds.
Prepare the filling: Cook the chopped onions and olive oil over medium heat until soft and golden. About 10 minutes. Add the grated garlic and heat through a few seconds taking care not to burn it. Add the rice to the pan and cook over medium heat about 8 minutes or until translucent. Add the tomatoes, zucchini, salt, pepper, and water. Cook over medium-high heat or until the liquids are absorbed. About 8-10 minutes. Add the parsley, mint, and oregano along with the crumbled feta cheese. Mix until incorporated. Taste and adjust seasoning if needed. Set aside.
Prepare the sauce: Cook the onions and oil over medium heat until soft and golden. About 10 minutes. Add the garlic and heat through a few seconds. Add the tomatoes, salt, pepper, crushed red pepper flakes, sugar, and oregano. Simmer over medium heat until thickened. About 10 minutes. Taste and adjust seasoning if needed.
Assemble the meal:
Serve with toasted bread and enjoy!
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Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!