Cut lids from tomatoes and peppers, chop tomato flesh and lightly sprinkle shells with 2 g salt. Keep the lids.

Ingredients

• 800 gTomatoes, red, ripe, raw, year round average
• 500 gPeppers, sweet, red, raw
• 260 gRice, white, long-grain, regular, raw, unenriched
• 200 gOnions, raw
• 35 gParsley, fresh
• 20 gSpearmint, fresh
• 400 gTomatoes, red, ripe, canned, packed in tomato juice
• 70 gOil, olive, salad or cooking
• 400 gBeverages, water, tap, drinking
• 7 gSalt, table

Method

1. Cut lids from tomatoes and peppers, chop tomato flesh and lightly sprinkle shells with 2 g salt. Keep the lids.
2. Soften onion in 40 g oil for 5 minutes. Stir in rice, tomato flesh, parsley, mint and remaining 5 g salt and cook, stirring, for 9 minutes at 150 °C.
3. Fill vegetables only two thirds full with rice mixture, replace lids and stand them tightly in a roasting dish.
4. Pour canned tomatoes, 400 g water and remaining 30 g oil around them. Bake covered at 190 °C for 32 minutes, then uncovered for 10 minutes until rice is tender and peppers wrinkled.
5. Rest 6 minutes and serve one stuffed piece with some sauce per portion; a side is not part of the recipe.