Stuffed peppers with rice and raisins
Delicious and uplifting…

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Stuffed peppers with rice and raisins

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Ingredients

INGREDIENTS FOR A BAKING TRAY
5 tomatoes medium-sized
2 peppers
2 eggplants
4 zucchini flowers
2 zucchini medium-sized
2 dried onions
½ a bunch of Parsley chopped
1 glass of wine black raisins of Egialia
One and a half glass of pure virgin olive oil
a little mint
salt
Freshly ground pepper
a little tomato juice
2 glasses rice long grain well washed & drained
3-4 potatoes cut like quinces
  • Medium

Ingredients

  • INGREDIENTS FOR A BAKING TRAY

Directions

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Stuffed peppers with rice and raisins

Delicious and uplifting…

Aegialia is beautiful all year round. In the spring when the roses bloom it is a dream.

From the balconies of the beautiful guesthouse “The mansion of the old man Fotis” we look at the whole area and enjoy fasting stuffed foods.


Egialia is famous for the raisins that are PDO, the olive oil Eliki of the Panagialeia Union of Cooperatives based outside Aigio. His products are selected by the best ambassadors of Greek gastronomy in the ends of the world.

Stuffed with rice and raisins

From Sonia Lambropoulou, Egialia


Steps

1
Done

With a teaspoon, carefully empty the inside of the tomatoes, zucchini, aubergines and keep only the caps.

2
Done

We put the inside of our vegetables in the blender except for the pepper.

3
Done

We add the onions and beat vigorously until they become a pulp.

4
Done

In a metal bowl, we mix the pulp with the rice, black currant, mint, salt, pepper, parsley, tomato juice and a glass of olive oil.

5
Done

We mix the mixture with a wooden spoon until it is homogenous.

6
Done

We fill the vegetables with the mixture and cover them with their caps.

7
Done

If we have a little mixture left, we put it in bulk in the pan, it is the most delicious.

8
Done

We prepare the potatoes and put them in the gaps between the stuffing.

9
Done
90 '

We cover our pan with the rest of the olive oil and put it in a preheated oven at 200 degrees for 90 minutes.

10
Done

As soon as the hats turn brown and the rice is cooked, our food is ready. Tastes, color and aromas of nature are exceptional.

TDriver

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