Greek stuffed veggies!!!
4-5 medium tomatoes 4 -5 peppers flasks 3-4 medium aubergines 3 medium onions 1/2 to 1 bunch parsley 12 Tbsp..rice 1 can of corn optional 1 1/2 glass of olive oil Salt-pepper-sugar-oregano.
We wash our vegetables .Cut the “caps”(lids) from the tomatoes and pour (inner) with a spoon carefully to avoid doing holes.Doing the same with aubergines, cut lid from the elongated side and empty, like a boat become Pour the peppers from the seeds and throw them keep their lids. Upset our vegetables on a griddle since we have internally sprinkle with a little salt and sugar. Grind in a food processor the filling pull out all our vegetables (tomatoes – aubergines etc.).
We grind again in a food processor and chop onions, parsley (fresh if you have not put dried). In a saucepan, add the ground filling, onions, parsley, salt, pepper, 4 tsp. Teaspoon sugar, oil and rice. Boil for 10 minutes. Once you download it from the heat, add the corn. After approximately half an hour after the filling has cooled mix it once and fill our vegetables with a tablespoon. Place nicely next to each other, in a pan to avoid spilling the filling since we have closed one by one with their lids. Pour extra olive oil over all and sprinkle with oregano. In a preheated oven 190 degrees Celsius until they “shrivel” and crisp on top. If you want and you put potatoes (in pieces)in the pan perimeter !!!