A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Macedonian Stuffed Peppers

Zoran Konjarski

Macedonian-stuffed-peppers

Ingredients
(Serves 8 )
• 8 medium tomatoes
• 8 medium peppers
• 4 medium potatoes
• minced meat
• 2 cups rice
• 3 onion, chopped
• spearmint
• parsley
• 1 1/2 cup olive oil
• a pinch of vegeta, treat like salt
• salt and pepper (to taste)

Method
Slice the tops off the tomatoes and the peppers, make sure you don’t discard the tops. Use a spoon to clean the inside of the tomatoes and the peppers. Try to leave the empty tomatoes as thin as possible, careful not to poke through the skin. Save the tomato insides you have removed as it will be used for the stuffing. Mash the inner tomato parts with a blender and mix half of the tomato mash with the rice, the onion (chopped), the spearmint, the sugar and the parsley. You can add meat if desired. Pout the olive oil and boil the rice mixture. Add salt, pepper and spices as desired. To keep the recipe authentically Woggy, add Vegeta…to every meal. Make sure you don’t overcook the stuffing as a lot of the cooking is done in the oven. The rice should not be soft. It will soften later during baking time. Stuff the tomatoes and the peppers and cover them with their tops. Place them in a pan, surround them with the potatoes (sliced) and pour the rest of the tomato mash around the peppers and tomatoes. Add olive oil and bake for about 1 1/2 hours at around 200-230 degrees, depending on your oven. Add water to the bottom of the pan while cooking if required, this keeps the tomatoes and peppers moist. Make sure you turn the tomatoes and pepper once during baking to make sure they are cooking evenly, and make sure the pepper and tomato shell doesn’t burn.

GODDAMNIT-temp

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