Greek stuffed vegetables

Serves 4

Ingredients

• 4 large tomatoes,

• 4 peppers,

• 3 onions,

• sugar,

• 2 tbsp oil,

• 5 tbsp rice,

• 60 g feta,

• 40 g pine nuts,

• 1 bunch chopped parsley,

• 50 g sultanas.

Preparation

Preheat the oven to 180°C.

Empty the tomatoes and dice the flesh up. Sprinkle a little caster sugar to the bottom of the tomatoes. In a large pan, heat up the oil and fry the onions until golden. Add the rice and cook until it becomes translucent. Add the tomato flesh, half a cup of parsley, pine nuts and sultanas, and cook until almost soft. Then stuff the vegetable with the rice mixture. Add a piece of feta under the tomato top. Sprinkle with breakcrumbs and bake in the oven.