A delightful twist on the classic Greek stuffed vegetables, combining vibrant flavors and textures.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Cut off the tops of the tomatoes and bell peppers, keeping the tops aside. Scoop out the insides of the tomatoes and discard the seeds from the peppers.
Be gentle to avoid tearing the vegetables.
Blend the tomato insides into a puree using a blender.
A smooth puree ensures even mixing.
In a mixing bowl, combine the tomato puree, olive oil, chopped onion, minced garlic, chopped mint, chopped parsley, pine nuts, grated parmesan, raisins, salt, and pepper.
Mix thoroughly for a consistent filling.
Stuff the tomatoes and bell peppers with the prepared filling and place them in a baking dish.
Do not overfill to prevent spilling during baking.
Mix the tomato paste, olive oil, and water in a small bowl and pour this mixture around the stuffed vegetables in the baking dish.
This sauce keeps the vegetables moist and flavorful.
Bake in the preheated oven for 1 hour and 45 minutes, or until the vegetables are tender and slightly charred.
Cover with foil if the tops brown too quickly.
Let the dish rest in the oven for an additional hour with the heat off to allow the flavors to meld.
This step enhances the depth of flavor.
Serve the stuffed vegetables warm or at room temperature, paired with feta cheese and crusty bread.
A drizzle of olive oil on top adds a finishing touch.
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