Wise Home Cooking
Rice stuffed peppers with a tomato, mastic & mint paté

Η αγαπημένη Σεφ Καρολίνα Δωρίτη, εμπνέεται από τα προϊόντα Wise Greece και δημιουργεί μία σειρά από εύκολες, γρήγορες και πεντανόστιμες συνταγές!..

The beloved Chef Carolina Doriti, is inspired by Wise Greece products and creates a series of easy, fast and delicious recipes!

5 long sweet red peppers
4 green peppers
2 yellow peppers
2 red peppers
2-3 potatoes peeled and cut into medium sized chunks to be baked in the oven
1 cup olive oil
2 large onions, chopped
2 garlic cloves, chopped
2 medium sized zucchinis, grated
1 carrot, grated
180gr white Carolina rice or risotto rice
½ cup chopped parsley
½  cup chopped mint
1 jar Tomato, mastic & mint paté Simply Greek for Wise Greece
250gr grated tomato (no skin)
350ml water + 3 tbs
2 tbs breadcrumbs
Salt, Black pepper

Cooking instructions:
Wash the peppers and pat them dry. Slice of the top part with the stem (it will work as a lid). Remove all seeds and place them in a baking dish.
Place a large skillet on medium heat. Add half the amount of olive oil and saute the onion for a couple of minutes until golden. Add in the garlic and stir for another minute before adding the zucchini and carrot. Stir for another minute and add in the rice to saute. Season and stir until the rice is all glossy. Add in the grated tomatoes and gradually stir in the water.
Simmer for 3-4 minutes while gently stirring occasionally. You want to keep the stuffing juicy and the rice must not be cooked through otherwise it will go all mushy later on. Remove from heat, adjust seasoning if necessary, and stir in the herbs. Preheat the oven at 180C.
Season the inside of the peppers and stuff them leaving about 1 cm from the top (the rice will further rice as it cooks). Place the tops of the peppers back on.
Mix the potatoes with salt and pepper and place them between the peppers into the baking dish.
In a bowl, mix the Tomato, mastic and mint sauce along with the rest of the olive oil, 3 tbs water, and some salt and pepper. Pour the sauce on top of the peppers and into the baking dish. Sprinkle with breadcrumbs, cover with parchment paper and seal with foil. Bake for 30 mins. Remove the foil and parchment paper and return into the oven for another 30 mins until they look almost like caramelized. Let stand for about 15 mins before serving.

Product we used: