Stuffed Tomatoes and Peppers with oatmeal

Have you tried them? Make them soon, because their taste is divine!

To start with this recipe, first cut the eggplant into small pieces and put it in a bowl with water for 10΄. Drain it well and sauté it with 3 tbsp. of total olive oil. Add salt and leave for a few minutes to soften. We leave it aside. Cut the lid from the peppers and remove the seeds and ...

Ingredients

For the stuffed Tomatoes & Peppers

5 tomatoes (ripe and firm)

5 peppers

2 large onions

1 eggplant flask

1 cup oatmeal

1 cup. hard feta crumbs

1/2 bunch. parsley

1/2 bunch mint

1 tablespoon sugar

1 cup. olive oil

Salt & Pepper

For vegetables

First cut the eggplant into small pieces and put it in a bowl with water for 10΄.

Drain well and sauté with 3 tbsp. of total olive oil.

Add salt and leave for a few minutes to soften. We leave it aside.

Cut the lid from the peppers and remove the seeds and membranes.

Remove the lid from the tomatoes and empty the crumb into a bowl with a spoon.

For the filling

Grind the tomato crumbs in a blender. Add the onion and grind again.

Put them in a bowl.

Add the oatmeal.

Add salt and pepper, 3/4 cup. olive oil and sugar.

Finally add the sautéed eggplant, feta cheese and chopped herbs and mix well.

Filling & Baking

Fill the peppers and tomatoes by 3/4.

Cover with their lids.

Pour over the rest of the olive oil and sprinkle with a little sugar.

Bake for 1 hour at 180 ºC, on the heating elements on the last grill.

For the first half hour the pan must be covered.