This Greek Comfort Food Hits Different

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. Cut the tops off the bell peppers and tomatoes and set the tops aside to use as lids. Scoop out the tomato insides and keep the pulp.
2. Peel the Yukon gold potatoes and cut them into wedges.
3. In a food processor, finely chop the onion and garlic. Put them in a large bowl with the rice, parsley and mint.
4. Blend the reserved tomato pulp with the canned chopped tomatoes until smooth, then pour into the bowl with the rice and herbs.
5. Add the oregano, salt, pepper and olive oil to the rice mixture and stir well.
6. Place the hollowed tomatoes and peppers in a baking dish with the potato wedges between them, standing upright.
7. Fill each vegetable about three-quarters full with the rice mixture, without overfilling.
8. Pour any leftover liquid from the rice mixture into the dish, then add 2 cups of water.
9. Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 1 hour 30 minutes.
10. Uncover and bake for another 45 minutes, until the rice is fully cooked, the potatoes are tender, and the vegetable tops are slightly charred and soft.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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GarlicOnionTomatoRiceBell pepperPotatoCanned tomato