Wu-Tang’s RZA Talks Second Chances and Cut Throat City Film

More

Lompoc Wine Ghetto

More

Going Star Wars Kid on a Champagne Cork

More

The Pinot of Santa Barbara County

More

Wine X

  • X Rated WinesWine Ratings – XXX Style
  • Eat
    • Surreal Gourmet
    • City Bites
    • Dining Out
    • Entertaining
    • Foodie Products
    • Dips
    • Sauces
    • Starters & Soups
    • Main Dishes
    • Desserts
    • Wine & Food
  • Drink
    • Wine
    • Spirits
    • Beer
    • Coffee & Tea
  • Play
    • Celebrity Interviews
    • Black Label
    • Trippin’ Out
    • Rage
    • Music
    • Head Space
    • Goin Big
    • G Spot
    • Education
    • Cellar Rat
    • Black Label
    • Among Men
  • ShopWoocommerce
  • Home
  • Submitting Samples for Review
  • About Us
    • About Us
    • Our History
    • Archives
    • Writer’s Guidlines
    • Contact

logo

Food Advertising by

Stuffed Tomatoes and Peppers

by Laura Holmes
Magazine Issue: U.S. Vol. 5.3
Stuffed Tomatoes and Peppers 

(makes approx. 2 cups)

(serves 6)


6 tomatoes (preferably beefsteak)
6 green peppers (the bigger the better)
2 onions, finely chopped
1 cup tomato juice
1 bunch parsley (Italian or curly), finely chopped
1 cup cooked rice*
1 1/2 cup olive oil
Salt and pepper
Sugar

Cut the tops of the tomatoes and peppers, being sure not to cut them off completely. (They should act as a lid.) Remove seeds. Save tomato pulp in a separate bowl. Set aside hollowed vegetables in a baking dish. Meanwhile, saute the onions in1 cup olive oil and cook for five to six minutes. Add the reserved tomato pulp, parsley, salt and pepper. Add 1/2 cup water and simmer on low until most of the liquid is absorbed. Stuff vegetables three quarters full with rice mixture. Fill each tomato and pepper with 1 t water and close the lid. Pour remaining olive oil in the baking dish and bake at 350 degrees Fahrenheit about one hour.


* You can stuff the tomatoes and peppers with any type of cooked rice, although arborio is preferred in Greece. Prepare rice according to package directions.

Cross References:
Octopus in Wine
Tsatsiki
Spiced Lamb Stew
Baklava
Greek Honey Cream with Fruit and Nuts


Original Source:
Greece Trap

Sep 29, 2017Wine X
TsatsikiStuffed Tomatoes
Wine X
3 years ago Eat, Starters & Soups
logo
Food Advertisements by
Most viewed
Tasting the future…and its 6 feet away.
The Pinot of Santa Barbara County
Muscadet & Family
From The Archives
Stuffed Tomatoes and Peppers
Beyond Bubbles
Oktoberfest
Rosemary Almonds
Extreme Cuisine
logo
Food Advertisements by
Products
  • 3/4 sleeve raglan shirt $28.50 – $31.00
  • Short-Sleeve Unisex T-Shirt $19.00
  • Champion Dad Cap $22.00
Wine X

Check out our X Rated wine reviews to see what we are drinking.

Advertise with us
I swear we are accommodating and yeah we've got lots of traffic. Hit us up if you want a really cool way to reach the Millennial foodie and potential wine drinker. We'll do our part to evangelize your brand. Ask us more at info@winexmagazine.com
X Rated Wine Reviews & Bitches
  • 2017 Loring Sierra Mar Chardonnay
  • Vina Amalia Malbec Reserva 2013
  • Jean Sambardier Beaujolais Blanc 2016
  • Loring Pinot Noir Santa Barbara 2015
  • J Wilkes Paso Robles Highlands Cabernet 2014
logo
Food Advertisements by
About

Wine, Food & a Slice of Vice.   Delightfully snarky, proudly irreverent, and yet light on our feet.

First published in the 90’s, Wine X Magazine’s mission is to bring new wine drinkers into the category and ripen them until they’re ready for mainstream or  until they just get bored with us…. (that never happens)

Categories
Articles By Date
Email-Subscription

Sign up for our newsletter to receive the latest news and event postings.

2020© Wine X Magazine