Ingredients
- 5 large tomatoes
- 5 green peppers
- 300 g. bulgur
- 40g. raisins
- 100g. crumb of pistachios CALLISTA
- Half cup of chopped fresh parsley
- Half cup of chopped fresh mint
- Half cup of chopped fresh dill
- 2 medium onions, chopped
- ½ liter of chicken broth
- 150g. Extra Virgin Olive Oil CALLISTA
- A bit of granulated sugar
- Salt
Method
- Wash the vegetables and let them drain.
- Turning tomatoes from the side of the base and cut a lid thickness about 2 cm. Remove carefully the flesh and seeds using a spoon keeping them in a bowl. Be careful to let thickness of the tomato walls about 2 cm. Salt lightly adding a pinch of sugar into each tomato.
- Cut a lid from the peppers about 2 cm from the point where is the stem. Salt inside lightly.
- In a saucepan over medium heat, saute onions, bulgur, pistachios and raisins. Once browned onion, add chicken-broth to cover the mixture and stir constantly. Once the broth remains half, remove the pan from the heat, adding the herbs and let it cool.
- In a pan about 30Χ30cm, fill tomatoes and peppers up to 2/3 with the mixture and put their lids.
- In a blender mash the flesh of the tomatoes we have already kept and if it is necessary add a little water to make a sauce. If the amount is not sufficient for all the Ingredients, you may need to mash one or two medium fresh tomatoes. Drizzle all over the stuffed caps.
- Finally, add the olive oil on top and a little salt. Bake in preheated oven at 170oC for one hour.
