RICE - GREEN PEPPERS, Zucchini, Potatoes, Tomatoes

RICE - GREEN PEPPERS, Zucchini, Potatoes, Tomatoes

4 of each of the following:
Green Peppers, Zucchini, Potatoes, Tomatoes
1 cup Parboiled Rice (Any other rice will make your creation second class.)
(Should you prefer a softer rice, I suggest 1 cup of Mama Lucia Rice.)
1 lb ground beef (or chicken or pork)
1 cup of Extra Virgin Olive Oil (by now you should know
the perfect brand.)
2 or 3 medium onions chopped finely (the crying kind ) the pictures suggest how you handle the tears.)
1 bunch parsley finely chopped
Dill and garlic, if you so choose.
Salt and black pepper to taste.
1 or 2 tbsp Mr. Goudas Trinidad Style Hot Sauce-It is a must.


Our step by step photos will guide you through the process.
View them as if you were reading a book.
Cut about 1 1/4 inch off the top of each vegetable and set aside.

Core the green peppers and discard seeds.
***Core means to remove the seeds and centre.
Core the tomatoes.
Place the seeds and pulp in a blender and pur?e for a few seconds.
Core the potatoes. Gently fry the cored pieces in heated extra virgin olive oil until golden brown and set aside.
Core the zucchini and discard the pulp.


Place ground beef (or chicken or pork) in frying pan.
Cover with cold water and bring to a boil.
All the while try to break into pieces.

The boiling process creates brown-coloured foam which is to be removed.
Stir occasionally for even cooking.
Once all the water has been evaporated, add 1/2 cup of extra virgin olive oil and fry for a few minutes.
Add the chopped onions, parsley, dill,garlic and tomato puree to the ground meat.
Add salt, black pepper and hot sauce.
Stir the mixture to blend all the ingredients.

Add rice and 1 (or more) cups of water.
Stir (with a smile of course) and simmer for 3 to 5 minutes.
Spoon this filling into your vegetables.

Cover each vegetable appropriately.
Tomatoes should not have green pepper tops or vice versa!
Yes, you may now lick your fingers in anticipation of the delectable results.

Strategically place pieces of the cooked potato in between the vegetables to avoid shifting and bursting while in the oven.

Pour 1/3 of a cup of extra virgin olive oil over the vegetables.
Slightly sprinkle a little salt over the vegetables.
Should there be any leftover filling, place it in between the vegetables.
Cover with foil.

Ensure that the foil paper is longer and wider than the baking tray to allow for proper folding over the edges.

This allows the steam created by the cooking to remain within the tray.

30 to 40 minutes at 420 degrees F.
Please note that it is not necessary to place any liquid in the tray.

The vegetables themselves will release a liquid.

After the 30 to 40 minute time period, you are allowed to taste.

If your fork penetrates the green peppers smoothly, then the cooking period is over.

Remove the foil. Change the oven setting from Baking to Broiling, and broil for an additional 3 minutes to achieve a beautiful colour.

This may be served hot or cold with the suggested accompaniments.

Leftovers, if any, may be refrigerated for 2 to 3 days.

The above is part from Mr.Goudas book
Stuffed Vegetables Step By Step

Please NoteRice is an ingredient used in thousands of recipes all over the world. In this website, we have mentioned the use of various types of rice in the following recipes