Ingredients

  • 1 cup rice, basmati cook
  • 1 tablespoon parsley chopped
  • 1 onion chopped, sautéd
  • salt
  • 2 tablespoons butter, unsalted
  • 1 teaspoon mint dried
  • 4 tomatoes
  • 4 green bell pepper
  • 85 milliliters water
  • 100 milliliters tomato juice

Directions

1. Sauté onions until soft. Add rice, salt, butter and mint with enough water to cook rice.
2. Oven to 350*F/175*C/GM 4. Slice off tops of peppers and tomatoes and save. Scoop out seeds and pith. Stuff with mixture. Stand in baking dish. Replace tops. Pour water and tomato juice around stuffed vegetables and bake for 30 minutes.

Notes
Serving Ideas:Original serves 4.


Categories
Dishes, Side
Keywords
Side Dishes
MacGourmet downloadStuffed Peppers & Tomatoes. To import, drag image to your MacGourmet recipe box.