(GREEK RICE STUFFED VEGETABLES)

4 green capsicums

7 fat tomatoes

2 large washed white potatoes

1 brown onion (diced)

3 garlic cloves (roughly diced)

2 tbl dr oregano

1 tbl sp paprika

140gm tomato paste

350gm rice (washed three times over)

500ml chicken/veg stock

1 bunch parsley (leaves, washed, rough diced)

1 bunch mint leaves, washed, rough diced)

Olive oil

Salt

Black pepper

Preheat oven to 200 degrees Celsius

Start by prepping the tray of vegetables. Take the tops off the capsicums in one lid size piece and remove the seeds from the inside and place on tray sitting up with the lid inside so you remember which lid goes to which capsicum. Do the same thing with the tomatoes, and spoon the insides out into a bowl which we will use later. Add tomatoes to the tray facing up with lids on top. Chop the potatoes int eighths and squeeze them into the gaps of the tray to keep it tight. The potatoes are there to keep everything upright.

Place pot onto medium high heat with a glug of oil. Add the onion and garlic and sauté it for a couple of minutes with a pinch of salt. Add in the oregano and paprika and stir the spices through. Add the tomato paste and cook out for a minute, stirring as it cooks. Add the rice and mix through on high heat to help seal it for a minute. Pour in half the stock and mix through. Season heavily with salt and bring mixture to a simmer. As soon as mixture hit simmer add in the chopped parsley and mint and season with salt and pepper to taste. The rice mix should be looses but still hold itself. Here you can add more stock to get the consistency you need.

Grab the tray and fill the tomatoes and capsicum up, leaving a centimetre off the top to allow the rice to expand inside as it cooks. Place the tomato and capsicum lids on top, and fill the bottom of the tray with any leftover rice mix.

Grab the tomato insides from before and blitz together with 1/4 cup olive oil, salt to taste and lots of freshly cracked black pepper. Spoon the mix on top of everything in the tray and then finish with more extra oil on top of the tomatoes and capsicums so you can get the glorious char. Add a thin layer of stock/water to the bottom of tray, this will help steam everything inside and cook through. Cover with foil.

Cook in oven for 1 hour covered before removing foil and cooking for another 20 minutes. If you still haven’t achieves a deep char, finish it off with grill setting on high.