This is the recipe I use for my Stuffed Tomatoes that are selling so well at Farmers Markets. Here I've also added Stuffed Peppers to make a very colourful display - remember never to skimp on the oil!
Ingredients
Method
1 Remove top of vegetables and set aside. Scoop out tomato flesh and place in bowl. Remove seeds and membranes from peppers and discard.
2 Place vegetables into an oven dish just big enough to hold them. Add a pinch of sugar to the inside of each vegetable
3 Puree the tomato flesh and add all the other ingredients. Mix and then transfer to saucepan on hob. Bring to boiling point then simmer for 10 minutes.
4 Spoon the rice mixture into the vegetables and put back their tops
5 Bake in oven at 180C/160 fan for 1 1/4 hours. Switch off oven and leave vegetables in the oven while it cools down.
6 Serve warm with a dollop of greek yogurt