Stuffed peppers and tomatoes recipe

Ingredients:

Tomato - 2 pieces
Sweet pepper - 2 pieces
Olive oil - 2 tbsp
Shallot - 1 pc.
Garlic - 2 cloves
Coarsely Almonds - 75 g
Long grain rice - 1.5 cups
Raisins - 2 tbsp
Mint - 5-6 sprigs
Parsley - 1 bunch
Salt - to taste
Pepper - to taste

Preparation:

1. Prepare the ingredients.
2. To start, prepare all the vegetables and herbs. Pour boiling water over raisins and leave for a few minutes.
3. Cut off the tip at the tomato.
4. Spoon remove all the pulp.
5. Get the tomato containers put on a paper towel to drain.
6. Cut the peppers in half, remove the seeds and leave the tails.
7. Sprinkle the peppers with olive oil. Put the peppers in a baking dish.
8. Finely chop the onion and garlic.
9. Finely chop the herbs, parsley and mint. Mint should have 2 tbsp

10. Finely chop the tomato flesh.
11. Drain the raisins and dry it with a paper towel.
12. In a frying pan, heat 2 tablespoons olive oil. Fry the onion and garlic until light golden.
13. Add the ground almonds, but not all: leave 2 tbsp Mix well.
14. Add the rice, tomato pulp, raisins, mint and 3 tbsp parsley. Mix well. Remove from heat.
15. The salt and pepper. Stir. Heat the oven to 200ᵒS.
16. Wipe with a paper towel tomatoes, sprinkle them with oil and place peppers in a baking dish. Spoon stuffing into our vegetable containers. Then store it in the preheated oven for 20 minutes.
17. Grind the remaining almonds with the remaining parsley in a blender.
18. Remove the vegetables from the oven and sprinkle with a mixture of almonds and parsley. On top sprinkle with olive oil. Again, remove the oven for another 20 minutes or until the nuts.
19. A great dish is ready.

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