This Greek dish consists of stuffed banana capsicums filled with rice and lots of herbs. It's an all time favourite of mine, especially in the summer months. It does take a long time to prepare and stuff the capsicums, but it's extremely worth it.
Ingredients 2 kg of banana capsicums (You can also use other veggies like tomatoes, eggplant, potato and zucchini, but the banana capsicums work the best)
2 x 700 g bottles of passata
Salt and pepper
2 cups of medium grain Calrose rice
1 onion finely chopped
Finely chop the onion and coat the base of a large saucepan in olive oil.
Lightly fry the onion with the bunches of finely cut parsley and mint.
Add the rice to the pan and 1 bottle of passata.
Stir over a low heat to absorb all the flavours for approximately 5 minutes. Rice should still be raw - it doesn't need to cook over the pan. I also added a little zucchini in my mixture. It's not needed but I thought I'd add it for something different.
Turn off the heat of the saucepan and cover. Let the rice sit while you cut the heads off the capsicums and take out their filling and seeds.
Once that is done, fill the empty capsicums with the rice filling. Lay them onto the tray and cover with sauce, water and olive. Combine this in a bowl and pour over until the capsicums are just covered.
Cover with aluminium foil and cook for approximately 45 minutes, or until the rice is soft inside. Uncover the dish during the last 5-10 minutes so the capsicums can char. Service with crusty bread, feta cheese or tzatziki.