Stuffed Vegetables only with rice

Stuffed vegetables greek style.

Ingredients

• 6 ripe and tight large tomatoes
• 3 eggplants in medium flasks
• 3 green peppers
• 1 zucchini coarsely grated
• 12 tbsp. Carolina rice
• 2 chopped onions
• 2 garlic cloves finely chopped
• 1 -1/3 cup olive oil
• 5 tbsp. pine nuts
• 5 tbsp. black raisins
• 1 small bunch of chopped parsley
• 1 small bunch of chopped dill
• 1 small bunch of fresh chopped mint
• 2 tbsp. breadcrumbs
• 1 tbsp. sugar
• salt
• freshly ground pepper

Directions

1. We wash all the vegetables and open them to make our stuffing.
2. Cut lid of each tomato (to remain united with the tomato we do not separate completely) and with a spoon we empty the inside, leave a little flesh in the skin so that they do not open after the filling and baking our stuffed vegetables.
3. We keep the inside of our tomatoes for the sauce. Grind it in a blender.
4. Sprinkle each tomato with a little salt and a little sugar.
5. Cut lid from the top of the pepper and remove the seeds and their white part.
6. Cut a thin slice from the back of the eggplant so that they sit well in the pan. In a large pot add the olive oil and saute the onions, garlic and all the insides from the vegetables which was removed, the zucchini and the eggplant crumb and sauté for 2-3 minutes, until they wither.
7. Add the rice, pine nuts and raisins and mix.
8. Pour over with 1/2 of the ground tomato and 1/2 cup of water.
9. Season with salt and pepper and simmer for 5 minutes.
10. Remove the filling from the heat.
11. Sprinkle with the chopped herbs.
12. The filling should be quite juicy when we fill the vegetables.
13. Fill each vegetable up to 3/4, because the rice will swell when cooked.
14. Put the lids and place them in a deep pan, close to each other.
15. In a bowl, whisk the remaining ground tomatoes with the remaining 1 tbsp. olive oil.
16. Season with salt and pepper and pour over the pan with a spoon.
17. Finally, mix the toast with the sugar and sprinkle the stuffing.
18. Bake them in a preheated oven at 180 ° C on the heating elements, covered for the first half an hour.
19. Then, remove and continue baking, which takes a total of 1 hour and 15 minutes.
20. Serve hot or cold.