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Serves 3-4:
2 baking potatoes, lower into wedges
2 massive tomatoes
2 bell peppers

For the Filling:
• ¼ cup of rice
• ½ onion, finely chopped
• 2 small zucchinis, diced
• Tomato flesh, chopped
• 2 garlic cloves, grated
• 6 ounces water or vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper, to style
• 2 tablespoons chopped contemporary parsley
• 2 tablespoons finely chopped contemporary mint
• 6 ounces feta cheese, crumbled
Non-obligatory: Kalamata olive slices, sliced mushrooms, chickpeas, chopped spinach

For the Sauce:
• 16 ounces tomatoes, pureed
• ½ onion, finely chopped
• 1 garlic clove, grated
• Salt and pepper, to style
• Pinch crushed pink pepper flakes
• half teaspoon dried oregano
• ½-1 teaspoon granulated sugar

Preheat oven to 400 °F, 200 °C.

Put together the greens: Start by peeling the potatoes and reducing into wedges. Soak them in chilly water till prepared to make use of to maintain them from turning brown. Slice the tops off of the tomatoes and put aside. Utilizing a spoon, fastidiously take away the flesh of the tomatoes, chop it u and place it in a small bowl. Slice the tops off of the peppers and put aside. Discard the seeds.

Put together the filling: Prepare dinner the chopped onions and olive oil over medium warmth till tender and golden. About 10 minutes. Add the grated garlic and warmth via just a few seconds taking care to not burn it. Add the rice to the pan and cook dinner over medium warmth about Eight minutes or till translucent. Add the tomatoes, zucchini, salt, pepper, and water. Prepare dinner over medium-high warmth or till the liquids are absorbed. About 8-10 minutes. Add the parsley, mint, and oregano together with the crumbled feta cheese. Combine till included. Style and modify seasoning if wanted. Put aside.

Put together the sauce: Prepare dinner the onions and oil over medium warmth till tender and golden. About 10 minutes. Add the garlic and warmth via just a few seconds. Add the tomatoes, salt, pepper, crushed pink pepper flakes, sugar, and oregano. Simmer over medium warmth till thickened. About 10 minutes. Style and modify seasoning if wanted.

Assemble the meal:
• Pour the sauce right into a baking dish massive sufficient to carry the entire greens.
• Drain the water from the potatoes. Season the potatoes with salt, pepper, and oregano.
• It’s possible you’ll season the insides of the greens with some salt if desired.
• Fill the greens to the highest with the filling. Cowl with the vegetable tops and brush frivolously with some olive oil. Place the stuffed greens within the baking dish over the sauce and season frivolously with some salt.
• Fill within the gaps with the seasoned potatoes.
• Cowl the tray with parchment paper and foil.
• Bake them coated for 45 minutes.
• Take away the foil and parchment and bake 35-40 extra minutes or till the potatoes are fork tender.

Serve with toasted bread and revel in!
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