Good health does make a lot of sense and raw food does matter. One of my favorite recipe my sister in Cyprus used to cook for us is Stuffed Tomatoes, stuffed onions, and stuffed peppers. It is mouthwatering, and easy to make. Next time you go to the farmers market make sure you pick up 5 medium size tomatoes, 3 medium size peppers, and 2 medium size onions.
Ingredients
5 medium size tomatoes
3 medium size green peppers (optional)
2 medium size whole white onion (optional)
1 large chopped fine white onion
3/4 cup olive oil
13-14 tablespoon uncooked rice
3 garlic cloves minced very fine
1/2 cup of fresh minced parsley
1/4 cup of fresh minced spearmint
1/2 cup of fresh minced parsley
1/2 cup pine nuts or you can use 1/2 cup slivered almonds
1/2 cup Halloumi Cheese, or 1/2 cup mizithra cheese, and or 1/2 parmesan cheese cut in to tiny cubes
1/2 cup raisin
1 tsp salt
1/2 tsp pepper
1 1/2 cups water (more if needed)
1/2 cup olive oil
1 tablesppon tomato paste
Description
Cut off tops of tomatoes (retain tops) and carefull scoop out the flesh (retain it,too)
Repeat the same thing with the peppers and onions (retain the tops) remove and disregard the seeds and membrance.
Place tomatoes, peppers and onions in a large pan
Take tomato flesh and process it until pureed
Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, raisins, 1 tsp of salt and 1/2 tsp of pepper.
Stuff the vegetables evenly with the mixture. Since rice is not pre-boiled, it will expand so don’t stuf them all the way to the top or they will over spill.
replace tops of tomatoes, peppers and onions.
Combine 1 cup of water, 1/2 cup olive oil and a tablespoon of tomato paste, salt and pepper and pour this around the vegetables.
Bake in a preheated 375F oven (180C) approx 1 3/4 hours. Vegetables should pierce easily and be slightly blackened in parts.
Turn of oven and leave in for another 1/2 to 1 hour to mellow before serving. It’s best served slightly warm or at room temperature.
Serve with a Ezekiel bread “organic whole grain”, and red wine.
